Veal recipes
Veal Cordon Bleu With Mushroom Sauce
8 ham slices,thin
8 veal cutlets,pounded thin
2 tablespoon romano cheese,grated
2 tablespoon parmesan cheese,grated
1 seasoned
1 egg,beaten
1 cup bread crumbs,seasoned
3 tablespoon 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 teaspoon black pepper,cracked
1/2 cup milk
1 can cream/mushroom soup(10 3/4oz
2 tablespoon marsala
1 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.

Yield: 4 servings

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