Title: Veal Cutlets with Cherry Sauce
Categories: German Veal Sauce
Yield: 4 Servings
| 4 | | Veal cutlets; lean * |
| 1/2 | ts | Salt |
| 1/4 | c | Red wine |
| 16 | oz | Cherries;tart, canned, drain |
| | | Parsley |
| 1 | tb | Vegetable oil |
| 1/8 | ts | Pepper; white |
| 2 | tb | Evaporated milk ---------garnish----------- |
* Veal cutlets should weigh about 6 oz each.
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~----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.