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