Best 3 Layered Portobello Veal Cutlets With Red Bliss Potatoes And Lentil Puree Recipes
Indulge in a culinary masterpiece that combines the rich flavors of Portobello mushrooms, tender veal cutlets, velvety lentil puree, and hearty red bliss potatoes. This layered Portobello veal cutlets dish is a symphony of textures and tastes that will tantalize your palate. Discover the art of creating this delectable meal, from preparing the succulent veal cutlets to crafting the creamy lentil puree. Learn how to select the perfect Portobello mushrooms and techniques for roasting them to perfection. Explore the secrets of layering the ingredients to achieve a visually stunning and flavorful presentation. Dive into the world of culinary artistry, and let your taste buds experience the magic of this layered Portobello veal cutlets with red bliss potatoes and lentil puree.
Check out the recipes below so you can choose the best recipe for yourself!
WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
Tips:
- To ensure even cooking, slice the portobello mushrooms and veal cutlets to a uniform thickness.
- Sear the veal cutlets in a hot skillet until golden brown to create a flavorful crust.
- Use a combination of olive oil and butter to sear the mushrooms, adding butter towards the end to enhance their richness.
- For a smooth and creamy lentil puree, use a food processor or blender to blend the lentils until they reach a desired consistency.
- Season the lentil puree generously with spices and herbs to create a flavorful base for the dish.
- To achieve crispy potatoes, preheat the oven to a high temperature and toss the potatoes in olive oil, salt, and pepper before roasting.
- Garnish the dish with fresh herbs, such as parsley or chives, to add a pop of color and freshness.
Conclusion:
This layered portobello veal cutlets with red bliss potatoes and lentil puree recipe is a culinary masterpiece that combines the earthy flavors of mushrooms, the tender texture of veal, and the creamy richness of lentils. The crispy potatoes add a delightful contrast to the dish, while the fresh herbs provide a vibrant touch. By following these tips, you can create an impressive and flavorful meal that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
