Costolette Di Vitello Al Cartoccio
Experience the magic of Italian cooking with *Costolette di Vitello al Cartoccio*, a mouthwatering dish featuring tender bone-in veal chops baked en papillote for maximum flavor and aroma. Each veal chop is seasoned with a fragrant mixture of extra virgin olive oil, fresh rosemary, thyme, and garlic, then topped with slices of lemon, juicy cherry tomatoes, and a splash of dry white wine before being wrapped and roasted. The parchment paper or foil seals in the juices and ensures the meat remains irresistibly moist and infused with herbal and citrus notes. This elegant yet simple recipe comes together in just 40 minutes, making it perfect for both weeknight dinners and special occasions. Serve directly in its parchment packet for a rustic Italian presentation, paired with crusty bread or roasted vegetables for a complete, flavor-packed meal.
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Recipe Information
Ingredients
- 4 pieces Veal chops (bone-in)
- 3 tablespoons Extra virgin olive oil
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme leaves
- 100 milliliters Dry white wine
- 1 piece Lemon, sliced into thin rounds
- 200 grams Cherry tomatoes, halved
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 sheets Parchment paper or aluminum foil
Instructions
Preheat your oven to 200°C (390°F).
Pat the veal chops dry with paper towels and season them generously with salt and freshly ground black pepper on both sides.
In a small mixing bowl, combine olive oil, minced garlic, rosemary, and thyme. Rub this mixture onto both sides of each veal chop.
Cut four sheets of parchment paper or aluminum foil large enough to wrap each veal chop individually.
Place one veal chop onto the center of each sheet. Top the chop with a few slices of lemon, a handful of cherry tomato halves, and a splash of white wine (about 25ml per chop).
Fold the parchment or foil over the veal chop, creating a sealed pouch to trap steam. Crimp or fold the edges tightly to ensure there are no leaks.
Place the sealed pouches on a baking sheet and transfer to the preheated oven.
Bake for 25 minutes, allowing the flavors to meld and the veal to cook through while remaining moist and tender.
Carefully remove the pouches from the oven and let them rest for 5 minutes before opening. Be cautious of hot steam when unwrapping.
Serve the veal chops directly in their parchment or foil for a rustic presentation, accompanied by crusty bread or a side of roasted vegetables.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
