Veal scaloppine with mustard sauce

Yield: 4 Servings

Measure Ingredient
4 \N Dried tomato halves
1 pounds Veal cutlets
¼ teaspoon Coarse black pepper
\N \N Salt
3 \N Medium-size cucumbers
1 \N Medium-size leek
3 \N Tspoon oil
3 tablespoons Water
1 tablespoon Dijon mustard
¾ teaspoon Cornstarch
¾ teaspoon Chicken-flavor instant bouillon

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 ⅛-inch thickness.

Cut each veal cutlet crosswise in half; sprinkle with pepper and ¼ teaspoon salt. With vegetable peeler, remove several strips of peel from each cucumber. Cut cucumbers into 1½-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 ¼-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 ½ 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 ¾ 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@...> on Jan 21, 1998

Similar recipes