Prep 20 mins
Cook 25 mins
We don't splurge often with veal chops, but when we do this is what we make. A great combination of the chops with prosciutto, tomatoes and mushrooms. This makes a nice presentation served in the parchment 'packets'.
- 4 tablespoons butter
- fresh ground black pepper, to taste
- 1⁄2 lb mushroom, thinly sliced
- 2 cups tomatoes, peeled, diced
- 4 loin veal chops, 1-inch thick
- 1⁄2 cup prosciutto, julienned
- 4 tablespoons olive oil
- 1⁄2 cup dry white wine
- 3 tablespoons fresh parsley, minced
- salt, to taste
- Melt butter in saucepan; saute mushrooms for 3 minutes.
- Add tomatoes, prosciutto, wine, salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes.
- Season chops with salt and pepper to taste.
- Heat 2 tablespoons olive oil in skillet; brown chops on both sides.
- Cut 4 pieces of parchment paper large enough 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 minutes.
- Serve in the paper with the top rolled back.
- Note: I usually place the parchment packages on a large wooden carving board and bring it to the table. You can either snip open the packages with scissors or carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zucchini sticks go very well with this dish. Enjoy.
Delicious! When I went to the store, they didn't have veal chops, so I used a veal shoulder steak....which is like a really large chop! So I cooked this longer than posted, and sort of like a roast. Normally I am not a fan of prosciutto, but it worked really well in this recipe. Little salt needed because of the salty prosciutto. I didn't use parchment paper wraps, since I cooked it as a roast. Instead I used a covered casserole dish. Very tender and has a delicious flavor. Thanks for sharing!