Veal cordon bleu with mushroom sauce
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Veal cordon bleu with mushroom sauce
  Veal    Creole    Mushrooms    Sauces  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63505. Report a problem with this recipe.
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      Title: Veal cordon bleu with mushroom sauce
 Categories: Creole, Meats
      Yield: 4 Servings
 
      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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Recipe ID 63505 (Apr 03, 2005)

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