Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    ham slices -- thin
   8                    veal cutlets -- pounded thin
   2      tablespoons   Romano cheese -- grated
   2      tablespoons   parmesan cheese -- grated
   1                    seasoned
   1                    egg -- beaten
   1      cup           bread crumbs -- seasoned
   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          mushrooms -- sliced fresh
     1/4  teaspoon      black pepper -- cracked
     1/2  cup           milk
   1      can           cream/mushroom soup -- (10 3/4oz
   2      tablespoons   marsala
   1                    parsley -- chopped fresh

Preparation:

1. Place 2 slices ham on each of 4 veal cutlets. 2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together to seal. 3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs. 4. Melt butter in large skillet over medium heat; sauté cutlets until golden, turning once. 5. Remove cutlets from pan and keep warm. 6. Add shallots, bell pepper and garlic to skillet; sauté until vegetables are crisp-tender. 7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once. 8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often. 9. Remove soup from heat; stir in Marsala. 10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness. 11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.