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Ingredientes
- 4 Tbsp. butter freshly grnd black pepper
- 1/2 lb mushrooms, thinly sliced to taste
- 2 c. tomatoes, peeled, diced
- 4 x loin veal chops, 1" thick
- 1/2 c. prosciutto ham, julienne cut
- 4 Tbsp. extra virgin olive oil
- 1/2 c. dry white wine
- 3 Tbsp. parsley, chopped salt to taste
Direcciones
- 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.
- Place a chop in center of each piece of parchment and cover with the sauce.
- Sprinkle each chop with parsley. Fold over the paper, sealing the edges well.
- Place on a baking sheet; bake in a 375F oven for 15 to 20 min. Serve in the paper with the top rolled back.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 223 | 82% |
| Total Fat 25.36g | 32% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 91mg | 4% |
| Potassium 383mg | 11% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.96g | 2% |
| Protein 2.52g | 4% |
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