| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 4 | Dried tomato halves | |
| 1 | lb | Veal cutlets |
| 1/4 | ts | Coarse black pepper |
| Salt | ||
| 3 | Medium-size cucumbers | |
| 1 | Medium-size leek | |
| 3 | Tspoon oil | |
| 3 | tb | Water |
| 1 | tb | Dijon mustard |
| 3/4 | ts | Cornstarch |
| 3/4 | ts | Chicken-flavor instant bouillon |
INSTRUCTIONS
Work Time: 45 minutes Total Time: 45 minutes 1. Place dried tomato halves in small bowl with 1 cup boiling water; let stand 15 minutes to soften. 2. Meanwhile, with meat mallet, pound veal cutlets to 1/8-inch thickness. Cut each veal cutlet crosswise in half; sprinkle with pepper and 1/4 teaspoon salt. With vegetable peeler, remove several strips of peel from each cucumber. Cut cucumbers into 1 1/2-inch chunks. Cut off roots and trim leaf ends of leek; separate leek into leaves and rinse with running cold water to remove sand. Cut leek crosswise into 3-inch pieces, then cut lengthwise into 1/4-inch-thick strips. Drain and thinly slice dried tomato halves. 3. In nonstick 12-inch skillet over medium-high heat, in 1 teaspoon oil ,cucumbers and 1/2 teaspoon salt, stirring frequently, until golden and tender-crisp. Remove cucumbers to bowl. Keep warm. 4. In cup, mix water, mustard, and cornstarch until smooth. 5. In same skillet over medium-high heat, in 2 teaspoons oil , cook veal cutlets, half at a time, about 2 minutes, turning once, until veal just loses its pink color; remove veal cutlets to plate as they are done. 6. In same skillet, heat leek, chicken-flavor bouillon, and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until leek is tender. Stir in cornstarch mixture and dried tomatoes; over medium-high heat, heat to boiling; boil 1 minute. Add veal with any juices in plate to sauce in skillet; heat through. Serve veal with sauce and cucumbers. Posted to JEWISH-FOOD digest Volume 98 #038 by BNLImp <BNLImp@aol.com> on Jan 21, 1998
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