Veal cordon bleu with mushroom sauce
Yield: 4 Servings
Ingredients:
- 8 Ham slices thin
- 8 Veal cutlets pounded thin
- 2 tb Romano cheese grated
- 2 tb Parmesan cheese grated Seasoned
- 1 Egg beaten
- 1 c Bread crumbs seasoned
- 3 tb Butter or margarine
- 1/3 c Shallots chopped
- 1/4 c Green bell pepper chopped
- 2 Garlic cloves pressed
- 1 1/2 c Mushrooms sliced fresh
- 1/4 ts Black pepper cracked
- 1/2 c Milk
- 1 cn Cream/mushroom soup(10 3/4oz
- 2 tb Marsala
Instructions:
Parsley chopped fresh 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.
