Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • Cut 4 (12-inch) squares of parchment paper; fold squares in half, and trim each into a large heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with cooking spray.

  • Place a veal cutlet on half of each parchment heart near the crease. Sprinkle veal evenly with garlic, salt, and ground pepper. Arrange potato slices over veal.

  • Combine red pepper strips and remaining 6 ingredients in a large bowl; toss well. Spoon vegetable mixture evenly over potato slices. Fold free halves of hearts over veal and vegetables; bring edges together. Starting with rounded edges of hearts, pleat and crimp edges to make airtight seals. Bake at 350° for 25 minutes or until packets are puffed and lightly browned.

  • Place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.


Oxmoor House Cooking Light Collection

Nutrition Facts

247 calories; calories from fat 22%; fat 6.1g; saturated fat 1.4g; mono fat 2.7g; poly fat 0.7g; protein 26.3g; carbohydrates 22.1g; cholesterol 94mg; sodium 253mg.