Ingredients

• 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

Directions

Sauteed Portobello Mushrooms and Red Bliss Potatoes:

1 tablespoon extra-virgin olive oil

2 shallots, peeled and finely chopped

3 portobello mushrooms, sliced

3 medium red bliss potatoes, thinly sliced

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.

Lentil Puree:

1 cup lentils

2 beefsteak tomatoes, diced

1 medium red onion, finely chopped

Salt

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.