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Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe

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Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree
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Ingredients
11
Count
Nutrition
287
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  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. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs.
  2. 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.
  3. Serve with Red Bliss potatoes and Lentil puree.
  4. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  5. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  6. Sauteed Portobello Mushrooms and Red Bliss Potatoes:
  7. 1 tablespoon extra-virgin olive oil
  8. 2 shallots, peeled and finely chopped
  9. 3 portobello mushrooms, sliced
  10. 3 medium red bliss potatoes, thinly sliced
  11. Heat olive oil in a medium sized pan and add chopped shallots. Add the mushrooms to the pan and saute until they soften.
  12. 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.
  13. Lentil Puree:
  14. 1 cup lentils
  15. 2 beefsteak tomatoes, diced
  16. 1 medium red onion, finely chopped
  17. Salt
  18. 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.
  19. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.94 Kcal (1201 kJ)
Calories from fat 94.88 Kcal
% Daily Value*
Total Fat 10.54g 16%
Cholesterol 164.18mg 55%
Sodium 217.76mg 9%
Potassium 267.26mg 6%
Total Carbs 36.38g 12%
Sugars 4.72g 19%
Dietary Fiber 2.63g 11%
Protein 11.85g 24%
Vitamin C 2.9mg 5%
Iron 2.4mg 13%
Calcium 87mg 9%
Amount Per 100 g
Calories 198.36 Kcal (830 kJ)
Calories from fat 65.59 Kcal
% Daily Value*
Total Fat 7.29g 16%
Cholesterol 113.5mg 55%
Sodium 150.53mg 9%
Potassium 184.75mg 6%
Total Carbs 25.15g 12%
Sugars 3.27g 19%
Dietary Fiber 1.81g 11%
Protein 8.19g 24%
Vitamin C 2mg 5%
Iron 1.6mg 13%
Calcium 60.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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