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Veal Cordon Bleu With Mushroom Sauce

  Thin ham slice/Prosciutto 8
  Veal cutlets 8 Pound, pounded thin
  Grated romano cheese 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Breadcrumbs 3⁄4 Cup (12 tbs), seasoned with parmesan cheese
  Paprika 1⁄4 Teaspoon
  Salt 1 Dash
  Butter 3 Tablespoon (3/8 Stick)
  Chopped shallot 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Cracked black pepper 1⁄4 Teaspoon
  Cream of mushroom soup 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Dry marsala wine 2 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)

Lay 2 slices ham on each of 4 veal cutlets.
Sprinkle generously with Romano and Parmesan cheeses.
Top with remaining veal and press edges together tightly to seal.
Dredge lightly in flour .
Dip in egg, then roll in seasoned breadcrumbs.
Melt butter in 10-inch skillet over medium-high heat.
Add veal and saute until golden, turning once.
Remove from pan and keep warm.
Add shallot, green pepper and garlic to skillet and saute until almost tender:
Stir in mushrooms and cracked pepper
Reduce heat, return veal to skillet and simmer about 2 minutes to heat through, turning once.
Meanwhile, combine mushroom soup and milk in small saucepan and bring just to boiling point, stirring frequently
Remove from heat and stir in Marsala.
Add to skillet and continue simmering until sauce reaches desired consistency.
Transfer veal to warmed serving platter, spoon sauce over top of meat and garnish with parsley.

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Veal Cordon Bleu With Mushroom Sauce Recipe