Instructions: 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 1/8-inch thickness.

Cut each veal cutlet crosswise in half; sprinkle with pepper and 1/4 teaspoon salt. With vegetable peeler, remove several strips of peel from each cucumber. Cut cucumbers into 1 1/2-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 1/4-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 1/2 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 3/4 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.

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