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|
|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.