This Veal Cordon Bleu is a sophisticated yet comforting dish perfect for a special dinner or date night. Thin veal cutlets are stuffed with savory ham and a blend of Romano and Parmesan cheeses, then breaded and pan-fried to a golden crisp. The real star, however, is the luxurious mushroom sauce. Made with fresh mushrooms, garlic, and a splash of Marsala wine, the sauce adds a deep, earthy richness that complements the tender meat perfectly. The combination of textures&# 226;ÂÂcrispy breading, soft meat, and velvety sauceâÂÂcreates a truly memorable meal. Serve with roasted potatoes or buttered noodles for a complete, restaurant-quality experience at home. ItâÂÂs an impressive centerpiece that feels luxurious but is manageable enough for a weeknight treat.
Veal Cordon Bleu With Mushroom Sauce
Description
This Veal Cordon Bleu is a sophisticated yet comforting dish perfect for a special dinner or date night. Thin veal cutlets are stuffed with savory ham and a blend of Romano and Parmesan cheeses, then breaded and pan-fried to a golden crisp. The luxurious mushroom sauce, made with fresh mushrooms, garlic, and Marsala wine, adds deep, earthy richness that complements the tender meat. Serve with roasted potatoes or buttered noodles for a complete, restaurant-quality experience at home.Ingredients
Directions
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Place 2 slices of ham on each of 4 veal cutlets.
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Sprinkle generously with the grated Romano and Parmesan cheeses.
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Top with the remaining 4 veal cutlets, then press edges together tightly to seal the filling inside.
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Dredge the sealed cutlets lightly in seasoned flour, dip them in the beaten egg, and roll thoroughly in the bread crumbs.
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Melt butter in a large skillet over medium heat.
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Sauté the breaded cutlets until golden brown on both sides, turning once.
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Remove cutlets from the pan and set aside on a plate, keeping them warm.
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Add shallots, green bell pepper, and garlic to the same skillet; sauté until the vegetables are crisp-tender.
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Stir in the sliced mushrooms and cracked black pepper; cook until mushrooms release their moisture.
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Reduce heat to low, return the cutlets to the skillet, and simmer for 2 minutes to heat through, turning once.
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Meanwhile, combine the cream of mushroom soup and milk in a small saucepan.
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Bring the soup mixture to a boil, stirring often to prevent sticking.
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Remove the soup from heat and stir in the Marsala wine.
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Pour the soup mixture over the cutlets in the skillet; continue cooking briefly until the sauce thickens to desired consistency.
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Transfer veal to a heated serving platter, spoon the sauce over the meat, and garnish with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 664.3kcal
- % Daily Value *
- Total Fat 21.4g33%
- Saturated Fat 8.2g41%
- Cholesterol 264.6mg89%
- Sodium 2865.7mg120%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.0g0%
- Sugars 2.3g
- Protein 106.6g214%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the veal cutlets are pounded evenly thin so they cook uniformly and seal properly around the filling.
If you prefer a richer sauce, you can substitute heavy cream for the milk in the soup mixture.
For a gluten-free version, use gluten-free breadcrumbs and ensure the ham is certified gluten-free.
Marsala wine adds a distinctive nutty sweetness; if unavailable, you can substitute with dry sherry or chicken broth mixed with a teaspoon of sugar.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain texture.
