Veal Cordon Bleu with Mushroom Sauce

Serves 4 | 


2 Veal Cordon Bleu stuffed patties
3 tablespoons butter or margarine
1/3 cup shallots, chopped
1/4 cup green bell pepper, chopped
2 garlic cloves, pressed
1 1/2 cups fresh mushrooms, sliced
1/4 teaspoon black pepper, cracked
1/2 cup milk
1 (10 3/4 oz.) can cream of mushroom soup
2 tablespoons marsala wine
Fresh parsley, chopped


  1. Melt butter in large skillet over medium heat; sauté patties until golden, turning once. Remove patties from pan. Finish cooking patties in pre-heated 350 oven for 13 to 15 min.
  2. Add shallots, bell pepper and garlic to skillet; sauté until vegetables are crisp-tender. Stir in mushrooms and cracked pepper; reduce heat, return patties to skillet and simmer 1 minute to heat through, turning once.
  3. Meanwhile, combine cream of mushroom soup and milk in small saucepan; bring to boil, stirring often. Remove soup from heat; stir in marsala wine. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.
  4. Transfer veal patties to heated serving platter; spoon sauce over top of meat and garnish with parsley.