Cordon Bleu

veal Cordon Bleu with Mushroom

Cordon Bleu with Mushroom


  • 8 thin slices ham
  • 8 veal cutlets, pounded thin
  • 2 tablespoons grated cheese
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoon seasoned flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped scallions
  • 2 cloves garlic, pressed
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup milk
  • 1 use mushroom soup recipe or condensed cream of mushroom soup
  • 2 tablespoons Marsala
  • 2 tablespoon chopped fresh parsley


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 tightly 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 scallions and garlic to skillet; saute until 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.