Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree

Name: 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; 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