Veal Cordon Bleu with Mushroom Sauce

* Exported from MasterCook *

Veal Cordon Bleu with Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient -- Preparation Method
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***** NONE *****


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

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.





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