Veal Cordon Bleu With Mushroom Sauce

Recipe Ingredients

8		Ham slices - thin
8		Veal cutlets - pounded thin
2 tablespoons	30ml	Romano cheese - grated
2 tablespoons	30ml	Parmesan cheese - grated
1		Seasoned
1		Egg - beaten
1 cup	146g / 5.1oz	Bread crumbs - seasoned
3 tablespoons	45ml	Butter or margarine
1/3 cup	48g / 1.7oz	Shallots - chopped
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
2		Garlic cloves - pressed
1 1/2 cups	355ml	Mushrooms - sliced fresh
1/4 teaspoon	1.3ml	Black pepper - cracked
1/2 cup	118ml	Milk
1		Cream/mushroom soup - (10 3/4oz
2 tablespoons	30ml	Marsala
1		Parsley - chopped fresh

Recipe Instructions

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.

Source:
Sheila Lukins, Parade magazine, 5/22/94

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.