Recipe courtesy of Team B Downtown Ladies
Show: Food Fight
Save Recipe Print
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Sauteed Portobello Mushrooms and Red Bliss Potatoes:
Lentil Puree:

Directions

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. 

Sauteed Portobello Mushrooms and Red Bliss Potatoes:

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:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Wiener Schnitzel (Breaded Veal Cutlets)

Recipe courtesy of Food Network Kitchen

Saltimbocca Veal Cutlet Sandwich

Recipe courtesy of Nadia G

Veal Chop Cutlet Florentine

Recipe courtesy of DiGiorgio's Cafe Largo

Sauteed Veal Cutlets with Sun-Dried Tomato Puree

Recipe courtesy of Michele Urvater

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories