Veal medallions with cucumbers

VEAL MEDALLIONS 2_06050 CUCUMBERS INGREDIENTS for 4 PEOPLE 2 cucumbers well sodi, 40 g butter, 4 Dr gherkins? vinegar, 4 scaloppine di vitello from 150 g, 75 g of pine nuts, 8 cl vermouth dry, 15 cl of cooking veal, sprigs of dill for garnish, salt, pepper.

Peel cucumbers, cut them into 4 lengthwise, remove the seeds and cut into 3 cm pieces.

Finding them in a pan, for 10 minutes at moderate fire, 20 g butter; Add salt, pepper and keep aside.

Drain and cut the gherkins into rings.

In a non-stick pan you browned pine nuts and keep this aside.

Salt and pepper the veal scaloppine on both sides; Let them Brown, 5 minutes per side, in the rest of the hot butter, prelevatele and keep them warm.

Throw away the cooking fat, degreased the bottom with the vermouth and with a wooden spatula, let reduce by half, then add the broth of the calf and let reduce by half.

Transfer the veal scaloppine in individual plates, drizzle with hot sauce and cucumber circondatele.

Decorated with pine nuts, washers of cucumbers and dill; serve immediately.