Veal Cordon Bleu With Mushroom Sauce

Serving Size : 0
Ingredients

for prepare Veal Cordon Bleu With Mushroom Sauce

:

Amount	Measure	Ingredient - Preparation Method
8		ham slices - thin
8		veal cutlets - pounded thin
2	tablespoons	Romano cheese - grated
2	tablespoons	parmesan cheese - grated
1		seasoned
1		egg - beaten
1	cup	bread crumbs - seasoned
3	tablespoons	butter or margarine
1/3	cup	shallots - chopped
1/4	cup	green bell pepper - chopped
2		garlic cloves - pressed
1 1/2	cups	mushrooms - sliced fresh
1/4	teaspoon	black pepper - cracked
1/2	cup	milk
1	can	cream/mushroom soup - (10 3/4oz
2	tablespoons	marsala
1		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; sautй cutlets until golden, turning once. 5. Remove cutlets from pan and keep warm. 6. Add shallots, bell pepper and garlic to skillet; sautй 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.

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