Veal Escalopes With Tomatoes And Cucumber
|Veal escalopes||18 Ounce|
|Ground black pepper||To Taste|
|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|
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.