*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoon    Butter
                         Freshly ground black pepper
      1/2  pound         Mushrooms -- thinly sliced
                         To taste
    2      cup           Tomatoes; peeled -- diced
    4                    Loin veal chops -- 1 thick
      1/2  cup           Prosciutto ham -- julienne cut
    4      tablespoon    Olive oil
      1/2  cup           Dry white wine
    3      tablespoon    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 T. 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 zuchinni sticks go very well with this dish. Enjoy.
 Converted by MMCONV vers. 1.00
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