Veal Cordon Bleu With Mushroom Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 3/4oz
2 tbsp: Marsala,
Parsley, chopped fresh
Directions:
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 from luhu.jp
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 from luhu.jp