* Exported from MasterCook *

Costolette Di Vitello Al Cartoccio

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 2000 New Beef-Veal
Ethnic-Italian Low Carb 5-10


Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
freshly ground black pepper
1/2 pound mushrooms -- 250g thinly sliced
2 cups tomatoes -- peeled, diced
4 veal chop -- 1" thick loin
1/2 cup prosciutto -- julienne cut
1/4 cup olive oil
1/2 cup dry white wine
3 tablespoons parsley -- minced
salt to taste

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham, 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 tsp 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 375°F-190°C 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.











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Per serving: 534 Calories (kcal); 39g Total Fat; (68% calories from fat); 34g Protein; 7g Carbohydrate; 150mg Cholesterol; 1001mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
9.1 carbs, 2.0 fibre,47.0 protein, 45.5 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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