Recipes Included On This Page Veal Chops Stuffed with Prosciutto and Porcini Veal with Mushrooms and Artichokes in Parchment Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veal Chops Stuffed with Prosciutto and Porcini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STUFFING: 3/4 ounce dried porcini mushrooms 1 cup hot water 1 teaspoon butter 1 tablespoon olive oil 3 green onions -- white part only 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 3 ounces prosciutto -- finely chopped VEAL: 4 veal or loin chops -- 3/4 pound each 2 tablespoons olive oil 10 tablespoons dry white wine salt and freshly ground pepper FOR STUFFING: Place mushrooms in a small bowl, add water and let soak for 30 minutes. Remove mushrooms from soaking liquid and rinse thoroughly. Chop, discarding any hard parts. Strain liquid through a sieve lined with cheesecloth, reserve. Melt butter with oil in heavy skillet over medium heat. Add onions and sauté 2 minutes. Add mushrooms, 1 1/2 tablespoons reserved liquid, salt and pepper. Cover and cook for 2 minutes. Remove from heat. Mix in prosciutto. (May be prepared one day ahead.) Cover and refrigerate, bring to room temperature before using. FOR VEAL: Preheat oven to 350F. Starting at the center of side opposite bone of veal chop, cut 1 inch deep slit. move knife in arc to create a pocket. Spoon stuffing in veal, skewer closed with toothpicks if necessary. Heat oil in heavy skillet over high heat. Add chops and brown well, about 1 minute on each side. Reduce heat to medium and cook 3 minutes per side. Transfer skillet to oven and cook chops to desired degree of doneness, about 25 minutes for medium. Transfer chops to serving platter, tent with foil to keep warm. Pour off all but 1 tablespoon oil from skillet. Add wine and remaining mushroom liquid. Boil until liquid is reduced to 1/2 cup, about 5 minutes. Pour sauce over chops and serve. Originally contributed to the FareShare Gazette by Jennie; 15 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 13g Fat (71.0% calories from fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 656mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat. * Exported from MasterCook * Veal with Mushrooms and Artichokes in Parchment Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 button mushrooms -- sliced 5 artichokes, frozen -- thinly sliced 1/4 cup extra virgin olive oil 1/3 cup dry white wine 1/8 teaspoon meat extract -- (Bovril) 4 veal chops -- (1/2 pound each) 5 ounces Prosciutto -- in one piece, cut into strips Preheat the oven to 400F. Cook the mushrooms and artichokes in a tablespoon of the olive oil in a 12- inch skillet for 5 minutes over medium heat. Add the salt, wine, and Bovril; cook a minute, then turn out into a bowl. Add the remaining olive oil to the skillet; brown the veal on both sides, turning once, about three minutes per side. Place a sheet of parchment paper on a baking sheet. Pile half the mushrooms, artichokes and Prosciutto in the middle, top with the veal and finish with the remaining mushrooms, artichokes, and Prosciutto. Wrap to enclose. Bake 10 minutes. Serve hot. Source : "LaCucina" Contributed to the FareShare Gazette by Jennie; 16 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 517 Calories; 29g Fat (50.4% calories from fat); 42g Protein; 23g Carbohydrate; 9g Dietary Fiber; 124mg Cholesterol; 1146mg Sodium. Exchanges: 5 Lean Meat; 4 1/2 Vegetable; 3 Fat.