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Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

  • 3servings
  • 75minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 2 tablespoons milk

  3. 2 tablespoons chicken stock

  4. 3 veal cutlet fillets

  5. 1/2 cup all-purpose flour

  6. 1/2 cup bread crumbs

  7. 1 tablespoon extra-virgin olive oil

  8. 1 shallot, chopped Salt and pepper Sauteed Portabella Mushrooms and Red Bliss Potatoes , recipe follows Lentil puree, recipe follows

Instructions Jump to Ingredients ↑

  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. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs .

  2. 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.

  3. Serve with Red Bliss potatoes and Lentil puree.

  4. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  5. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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