Costolette Di Vitello Al Cartoccio is a classic Italian technique where tender veal chops are steamed in their own juices inside sealed parchment packets. This method ensures the meat remains incredibly moist while infusing it with the savory aroma of garlic, white wine, and fresh herbs. The addition of earthy mushrooms, sweet diced tomatoes, and salty prosciutto creates a complex, rich flavor profile that complements the delicate veal perfectly. It&# 226;ÂÂs an elegant yet simple dish that feels special enough for a date night but is easy enough for a sophisticated weeknight meal. The “cartoccio” method also makes cleanup a breeze, leaving you with just one skillet to wash. Serve the chops directly from the packet to preserve the heat and aroma, accompanied by simple mashed potatoes or crusty bread to soak up the delicious sauce.
Costolette Di Vitello Al Cartoccio
Description
Costolette Di Vitello Al Cartoccio is a classic Italian technique where tender veal chops are steamed in their own juices inside sealed parchment packets. This method ensures the meat remains incredibly moist while infusing it with the savory aroma of garlic, white wine, and fresh herbs. The addition of earthy mushrooms, sweet diced tomatoes, and salty prosciutto creates a complex, rich flavor profile that complements the delicate veal perfectly. It&# 226;ÂÂs an elegant yet simple dish that feels special enough for a date night but is easy enough for a sophisticated weeknight meal. The "cartoccio" method also makes cleanup a breeze, leaving you with just one skillet to wash. Serve the chops directly from the packet to preserve the heat and aroma, accompanied by simple mashed potatoes or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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In a medium saucepan, melt 4 tablespoons of butter over medium heat.
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Add thinly sliced mushrooms and sauté for 3 minutes until they begin to soften and release their moisture.
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Stir in diced tomatoes, julienned prosciutto, minced parsley, salt, and freshly ground black pepper.
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Pour in dry white wine and bring the mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
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Season the veal chops on both sides with salt and pepper.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Brown the veal chops for 2-3 minutes per side until golden brown.
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Divide the mushroom-tomato mixture evenly among four pieces of parchment paper (or foil), placing a veal chop in the center of each.
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Fold the parchment paper over the meat, sealing the edges tightly to create a sealed packet.
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Place the packets in the preheated oven and bake for 15-20 minutes, or until the veal is cooked to your desired doneness.
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Carefully open the packets at the table, pouring the accumulated juices over the meat before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 107.5kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 96.5mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
