• 4 onions, small
  • 4 shallots
  • 1 1/2 lbs. mushrooms
  • 1/2 c. butter
  • salt & pepper
  • 6 slices prosciutto (italian ham)
  • 6 (6 oz. ea) veal chops


Preheat oven to 425. Peal and finely chop the onions and shallots. Chop the mushrooms as finely as possible, Melt half of the butter in a frying pan, add the onions and shallots and cook for 5 minutes over a gentle heat until softened. Turn up the heat add the chopped mushrooms and continue cooking for 10 minutes, stirring well, until no liquid remains. Remove from the heat, season with salt and pepper and set aside.

Cut the slices of ham in half. Set aside.

Melt the remaining butter in the frying pan, add the veal chops and cook for 4 - 8 minutes on each side to brown well. Remove from the pan and season with salt and pepper.

Cut 6 pieces of foil each large enough to wrap a chop. Butter each piece of foil. Place 1/2 slice of ham on each, then add a spoonful of the mushroom mixture. Put the chops on top. Add the remaining mushroom mixture and finally another 1/2 slice of ham to each. Seal the packages. Place the packages on a rack in the oven and cook for 15 minutes. Serve very hot in the foil.

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Submitted 6/13/05.
Source: La Cuisine Complete Bk of Fr. Cook
Submitted By: Sheila Nelson
Veal Chops Baked in Foil