Veal cordon bleu with mushroom sauce Recipe

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Veal cordon bleu with mushroom sauce

Artist:	_	Yield:	4
Categories:	Beef, Creole & Cajun, French, Meats, Southern, Veal, Western European	Rating:	0
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Ingredients:

8		Ham slices, thin
8		Veal cutlets, pounded thin
2	tbsp	Romano cheese, grated
2	tbsp	Parmesan cheese, grated
		Seasoned
1		Egg, beaten
1	cup	Bread crumbs, seasoned
3	tbsp	Butter or margarine
1/3	cup	Shallots, chopped
1/4	cup	Green bell pepper, chopped
2		Garlic cloves, pressed
1 1/2	cup	Mushrooms, sliced fresh
1/4	tsp	Black pepper, cracked
1/2	cup	Milk
1	can	Cream/mushroom soup(10 ¾oz
2	tbsp	Marsala
		Parsley, chopped fresh

Procedures:

Place 2 slices ham on each of 4 veal cutlets.?Sprinkle generously with grated cheeses; top with remaining veal, then press edges together to seal.?Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.?Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.?Remove cutlets from pan and keep warm.?Add shallots, bell pepper and garlic to skillet; saute until vegetables are crisp-tender.?Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.?Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.?Remove soup from heat; stir in marsala.?10.

Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.?1Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.?/td>