European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Veal cutlets with cherry sauce

Yield: 4 Servings

Ingredients:

• 4 ea Veal cutlets; lean *
• 1 tb Vegetable oil
• 1/2 ts Salt
• 1/8 ts Pepper; white
• 1/4 c Red wine
• 2 tb Evaporated milk
• 16 oz Cherries;tart canned drain
• 1 x ----------garnish-----------
• 1 x Parsley

Instructions:

* 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.

Web Standards & Support: