INGREDIENTS

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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