Costolette Di Vitello Al Cartoccio

Directions

1. Heat butter in saucepan; sauteemushrooms for 3 min. Add in tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 min. Season chops with salt and pepper to taste. Heat 2 Tablespoons extra virgin olive oil in skillet; brown chops on both sides. Cut 4 pcs of parchment paper large sufficient to completely fold over each chop. Brush the paper with remaining oil.
2. Place a chop in center of each piece of parchment and cover with the sauce.
3. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well.
4. Place on a baking sheet; bake in a 375F oven for 15 to 20 min. Serve in the paper with the top rolled back.
5. Note: I usually place the parchmentpackages on a large wooden carving board and bring it to the table. You can either snip open the pkgs. with scissors or possibly carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zuchinni sticks go very well with this dish. Enjoy.