Veal Cordon Bleu With Mushroom Sauce(Serves 4) - cooking recipe

Ingredients

8 thin slices ham or Prosciutto
8 veal cutlets, pounded thin
2 Tbsp. grated Romano cheese
2 Tbsp. grated Parmesan cheese
flour
1 egg, beaten
3/4 c. breadcrumbs seasoned with 1 Tbsp. Parmesan cheese
1/4 tsp. paprika
dash of salt
3 Tbsp. butter
1/4 c. chopped shallot
1/4 c. chopped green pepper
1 garlic clove, minced
1 c. sliced fresh mushrooms
1/4 tsp. cracked black pepper
1/2 c. cream of mushroom soup
1/4 c. milk
2 Tbsp. dry Marsala wine
chopped parsley (garnish)

Preparation

Lay 2 slices of ham on each of 4 veal cutlets.
Sprinkle generously with Romano and Parmesan cheese.
Top with remaining veal and press edges together tightly to seal.
Dredge lightly in flour.
Dip into egg, then roll in seasoned breadcrumbs.
Melt butter in a 10-inch skillet over medium-high heat.
Add veal and saute until golden, turning once.
Remove from pan and keep warm. Add shallot, green pepper and garlic to skillet and saute until almost tender.
Stir in mushrooms and pepper.
Reduce heat, return veal to skillet and simmer about 2 minutes to heat through, turning once.