*  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
--------  ------------  --------------------------------
*****  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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