CookEat Recipe
Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.
Method
Steps
Step 1
Gather the ingredients: 4 thin veal rib chops, about 600 g total, with the rib bones professionally scraped clean; About 60 g butter: 25 g for sautéing, 30 g for the coating and a little for greasing the paper; 50 g prosciutto containing both fat and lean meat; 1 tablespoon chopped parsley; 30 g fresh white breadcrumbs, made from the soft crumb of bread; About 10 g fresh truffle, thinly sliced; Salt and black pepper; Plain food-grade oven-safe baking parchment, used within its manufacturer’s temperature limit.
Step 2
Sauté the veal chops without flour or other coating in 25 g butter, turning until cooked through to at least 71°C, about 5–8 minutes for thin chops. Season with salt and pepper. Keep them hot while preparing the parcels rather than storing partly cooked meat.
Step 3
Finely mince the prosciutto with the parsley. Mix with 30 g softened butter and the fresh white breadcrumbs, using the crumbs to hold the mixture together. Spread this coating over both sides of each chop and lay thin raw truffle slices over it.
Step 4
Cut four pieces of oven-safe baking parchment large enough to enclose each chop closely, leaving the bare rib bone outside. Grease both sides of each sheet lightly with the remaining butter; a little olive oil is the source alternative for this greasing. Wrap each chop tightly and fold the edges to keep the filling contained. The paper is a cooking wrapper, not an edible ingredient.
Step 5
Place the parcels on a baking tray and finish in an oven at 180°C for about 12–18 minutes, until the coated chops are hot throughout to 74°C. Follow the parchment manufacturer’s temperature limit and keep the paper away from heating elements; do not put it under a grill or over direct flame. This oven finish replaces the source’s gentle grilling of greased paper. Serve the parcels hot and open carefully to release steam. If desired, add a small plain food-safe white scalloped paper frill to the exposed bone only after cooking; remove paper before eating.
Step 6
For the source’s lamb alternative, use 4 large lamb rib chops of similar total weight, exposing the rib bone in the same way. Sauté in the same butter until cooked through to at least 71°C, allowing longer if thicker; season, coat both sides with the same prosciutto mixture and truffle, then wrap and finish in the same 180°C oven until the centre reaches 74°C. Use the thermometer rather than relying on the veal timing.
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