Asparagus Veal Cordon Bleu

Quick look

  • prep 15 min    cook 15 min
  • serves 2


  • 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

    How to make it  30 minutes

  • 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.

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