Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

• 3 eggs
• 2 tablespoons milk
• 2 tablespoons chicken stock
• 3 veal cutlet fillets
• 1/2 cup all-purpose flour
• 1/2 cup bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1 shallot, chopped
• Salt and pepper
• Sauteed Portabella Mushrooms and Red Bliss Potatoes, recipe follows
• Lentil puree, recipe follows

1. In a medium bowl, whisk together 3 eggs, 2 tablespoons of milk, 2 tablespoons of chicken stock, and freshly ground black pepper to taste.
2. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs.
3. Heat extra-virgin olive oil in a medium sized saute pan.
4. Add chopped shallots to the hot oil and fry each veal cutlet on both sides, about 5 minutes per side, or until golden brown.
5. Serve with Red Bliss potatoes and Lentil puree.
6. A viewer, who may not be a professional cook, provided this recipe.
7. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
8. A viewer, who may not be a professional cook, provided this recipe.
9. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
10. 1 tablespoon extra-virgin olive oil
11. 2 shallots, peeled and finely chopped
12. 3 portobello mushrooms, sliced
13. 3 medium red bliss potatoes, thinly sliced
14. Heat olive oil in a medium sized pan and add chopped shallots.
15. Add the mushrooms to the pan and saute until they soften.
16. Add sliced potatoes to a medium sized pot of boiling water, simmer until the potatoes are tender.
17. Once the potatoes are tender, drain and add to the pan with mushrooms.
18. Saute everything together until everything is tender.
19. 1 cup lentils
20. 2 beefsteak tomatoes, diced
21. 1 medium red onion, finely chopped
22. Salt
23. Simmer lentils in approximately 3 cups of water until soft.
24. Drain the water from the pot and add the diced tomatoes and the chopped red onion, then salt, to taste.
25. Cook over low to medium heat for roughly 40 minutes, or until thick.
26. Spoon the lentil puree over the prepared veal cutlets.

eggs, milk, chicken stock, veal, allpurpose, bread crumbs, extravirgin olive oil, shallot, salt, mushrooms, puree

Taken from www.foodnetwork.com/recipes/layered-portobello-veal-cutlets-with-red-bliss-potatoes-and-lentil-puree-recipe.html (may not work)