Recipe takes you to Italy.
Blend mustard, pepper, Worcestershire sauce and 1/4 cup Zoned Herb Dressing in a small bowl. Heat 3/4 teaspoon oil in a large sauté pan, add mustard mixture and water to pan. Place cutlets and onion in pan. Make sure to coat both sides of cutlets with mustard mixture. In a second pan heat remaining oil, add garbanzo beans and mushrooms. Cook for 3 to 5 minutes. Stir in tomato puree and remaining 1/4 cup Zoned Herb Dressing. Simmer for an additional 2 minutes. Combine vegetables and pork. Blend well and spoon onto serving plate. On a separate plate slice the tomato and drizzle with lemon juice, salt and pepper.