Veal scaloppine with mustard sauce
4 Servings
Quantity | 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
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