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Veal Cordon Bleu With Mushroom Saucecreole 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.
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