Veal cordon bleu with mushroom sauce

4 Servings

Ingredients

Quantity Ingredient
8 Ham slices,thin
8 Veal cutlets,pounded thin
2 tablespoons Romano cheese,grated
2 tablespoons Parmesan cheese,grated
Seasoned
1 Egg,beaten
1 cup Bread crumbs,seasoned
3 tablespoons Butter or margarine
⅓ cup Shallots,chopped
¼ cup Green bell pepper,chopped
2 Garlic cloves,pressed
1½ cup Mushrooms,sliced fresh
¼ teaspoon Black pepper,cracked
½ cup Milk
1 can Cream/mushroom soup(10 3/4oz
2 tablespoons Marsala
Parsley,chopped fresh

Directions

1. Place 2 slices ham on each of 4 veal cutlets. 2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together to seal. 3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm. 6. Add shallots, bell pepper and garlic to skillet; saute until vegetables are crisp-tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once. 8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala. 10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.

Related recipes