LAYERED PORTOBELLO VEAL CUTLETS WITH RED BLISS POTATOES AND LENTIL PUREE

Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree image

Provided by Food Network

Time 1h15m

Yield 3 servings

Number Of Ingredients 19

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 tablespoon extra-virgin olive oil
2 shallots, peeled and finely chopped
3 portobello mushrooms, sliced
3 medium red bliss potatoes, thinly sliced
1 cup lentils
2 beefsteak tomatoes, diced
1 medium red onion, finely chopped
Salt

Steps:

In a medium bowl, whisk together 3 eggs, 2 tablespoons of milk, 2 tablespoons of chicken stock, and freshly ground black pepper to taste. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs.
Heat extra-virgin olive oil in a medium sized saute pan. Add chopped shallots to the hot oil and fry each veal cutlet on both sides, about 5 minutes per side, or until golden brown.
Serve with Red Bliss potatoes and Lentil puree.
Heat olive oil in a medium sized pan and add chopped shallots. Add the mushrooms to the pan and saute until they soften.
Add sliced potatoes to a medium sized pot of boiling water, simmer until the potatoes are tender. Once the potatoes are tender, drain and add to the pan with mushrooms. Saute everything together until everything is tender.
Simmer lentils in approximately 3 cups of water until soft. Drain the water from the pot and add the diced tomatoes and the chopped red onion, then salt, to taste. Cook over low to medium heat for roughly 40 minutes, or until thick. Spoon the lentil puree over the prepared veal cutlets.