Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

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
• 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

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