Layered Portobello Veal Cutlets With Red Bliss Potatoes And Lentil Puree Recipes

Steps:

• For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
• Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
• For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
• Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.

Steps:

• In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.
• While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.
• Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions
• evenly over the potatoes, then scatter a little of the garlic-herb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
• Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm.

Steps:

• Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
• Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.
• Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
• Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.
• Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.