Veal cutlets with cherry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Veal cutlets; lean * |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper; white |
| ¼ | cup | Red wine |
| 2 | tablespoons | Evaporated milk |
| 16 | ounces | Cherries;tart, canned, drain --------garnish----------- |
| 1 | x | Parsley |
Directions
* Veal cutlets should weigh about 6 oz each.
~------------------------------------------------------ ~------------- -- -----Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.