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.

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