• Food
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
• Health
  • Wellness & Prevention
  • Family & Relationships
  • Healthy Eating
  • Ailments
  • Weight Loss & Exercise
• Advice & Know-How
  • The Family Handyman
  • Cleaning & Organizing
  • Family Travel
  • Your Money
• St. Patrick's Day
  • More Holidays
• Jokes & Fun
  • Funny Stuff
  • Jokes
  • Cartoons
  • Photos
  • Submit a Joke
• Sweepstakes
• Games
• Video
  • How To
  • Health
  • Funny
  • Inspiring
  • User Submitted

Asparagus Veal Cordon Bleu

"Now that our children are on their own, I try to make varied meals for two that are both appetizing and interesting," says Jeanne Molloy of Feeding Hills, Massachusetts. "I sometimes double this recipe so we can have the leftovers for lunch the next day. It reheats well in the microwave."

Preparation time: 15 minutes
Cooking time: 15 minutes

You Will Need
8 fresh asparagus spears, trimmed
2 tablespoons water
2 veal cutlets (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
4 large fresh mushrooms, sliced
2 thin slices prosciutto or deli ham
1/2 cup shredded Italian cheese blend


What to Do
1. Place asparagus and water in an 11-in. x 7-in. x 2-in. microwave-safe dish.

2. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain and set aside.

3. Flatten veal to 1/4-in. thickness; sprinkle with salt and pepper.

4. In a small skillet, saute garlic in oil. Add veal; brown for 2-3 minutes on each side.

5. Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish.

6. In the pan drippings, saute mushrooms until tender; spoon over veal. Top each with four asparagus spears and a slice of prosciutto. Sprinkle with cheese.

7. Bake, uncovered, at 350°F for 5-10 minutes or until juices run clear.

Yield: 2 servings.

From Cooking for 2

 

• Family Dinner
• • Easy Recipes
• Valentine's Recipes