Asparagus Veal Cordon Bleu |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Place asparagus and water in an 11-in. x 7-in. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain and set aside.
2. Flatten veal to 1/4-in. thickness; sprinkle with salt and pepper. In a small skillet, saute garlic in oil. Add veal; brown for 2-3 minutes on each side.
3. Transfer to an ungreased 11-in. x 7-in. baking dish. 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. Bake, uncovered, at 350° for 5-10 minutes or until juices run clear. Yield: 2 servings.
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