Veal Cordon Bleu With Mushroom Sauce

Course : Cajun
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1 teaspoon parsley -- chopped fresh
2 tablespoons marsala
1 can cream/mushroom soup -- (10 3/4oz
1/2 cup milk
1/4 teaspoon black pepper -- cracked
1 1/2 cups mushrooms -- sliced fresh
2 cloves garlic -- pressed
1/4 cup green bell pepper -- chopped
1/3 cup shallots -- chopped
3 tablespoons butter or margarine
1 cup bread crumbs -- seasoned
1 large egg -- beaten
2 tablespoons parmesan cheese -- grated
2 tablespoons Romano cheese -- grated
8 medium veal cutlets -- pounded thin
8 medium ham slices -- thin

Preparation / 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; sauté cutlets until golden, turning once. 5. Remove cutlets from pan and keep warm. 6. Add shallots, bell pepper and garlic to skillet; sauté 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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