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1
Heat 3 tablespoons of the butter in a large skillet over low heat.
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2
Add the shallots and saute until softened.
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3
Increase the heat to high and add the mushrooms.
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4
Season with salt and pepper.
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5
Saute until all the moisture has evaporated, then spread the mixture on a plate to cool.
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6
Heat the oven to 400 degrees.
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7
Season both sides of the chops with salt and pepper.
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8
Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
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9
Add the chops and brown lightly on both sides.
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10
Transfer to paper towels to drain, and pat dry.
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11
Cut six 12-by-10-inch rectangles of parchment paper.
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12
Melt the remaining 7 tablespoons butter.
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13
Position a rectangle of parchment so that the 10-inch side is directly in front of you.
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14
Brush with butter, and place a tablespoon of the mushroom mixture in the middle of the lower half of the rectangle.
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15
Top with a slice of ham, topped with a veal chop.
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16
Cover the veal with another slice of ham and another tablespoon of mushrooms.
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17
Repeat with the remaining pieces of parchment paper, veal chops, mushrooms and ham.
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18
Brush a 1/4 -inch border of egg white along the 3 edges of the lower half of the rectangles.
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19
Fold the upper half of the rectangle over the veal, and align the edges.
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20
Again brush the 3 edges with egg white, then fold and crimp the edges to make a strong seal.
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21
Continue until all six chops are encased in parchment.
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22
Brush the surface of the parchment with the remaining melted butter, and brush the crimped edges again with egg white.
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23
Lay the veal packets on a baking sheet and bake until the packets are puffed and brown, about 15 minutes.
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24
Transfer each packet to a plate to be opened at the table.
