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Veal Escalopes With Tomatoes And Cucumber

Western.Chefs's picture
Ingredients
  Veal escalopes 18 Ounce
  Salt To Taste
  Ground black pepper To Taste
  Butter 1 Ounce
  Corn oil 2 Tablespoon
  Onion 4 Ounce, peeled
  Garlic 1 Clove (5 gm), crushed
  Dry white wine 1⁄4 Pint
  Cucumber 1⁄2 , peeled, halved, seeded and sliced
  Tomatoes 1 Pound, skinned, quartered and seeded
  Lemon juice 1 Tablespoon
  Parsley 4 Tablespoon, finely chopped
Directions

Trim the escalopes and bat them out between sheets of non-stick paper, then season. Heat the butter and oil in a large frying pan and brown the escalopes, two at a time. Keep on one side. Add the onion and fry until golden. Stir in the garlic, wine and seasoning. Replace the veal, with any juices, in the pan and simmer gently, uncovered, for 10 minutes. Arrange the escalopes in a large warmed serving dish and keep warm.
Boil the liquid in the frying pan to reduce to 4 x 15 ml spoons (4 tablespoons). Add the cucumber and cook, stirring, for 5 minutes. Add the tomatoes and lemon juice, stir gently and adjust the seasoning. Cook for 2 minutes. Spoon over the escalopes and garnish with the parsley.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Cucumber

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