Print Veal Cutlets with Cherry Sauce Recipe
Veal Cutlets with Cherry Sauce
1/2 Teaspoon Salt to taste
1/8 Teaspoon Pepper white
1 Tablespoon Vegetable Oil
2 Tablespoons Evaporated Milk
1/4 Cup Red Wine
4 Cutlets Veal lean *
16 Ounces Cherries tart, canned, drain
1. Pat cutlets dry with paper towels.

2. Heat oil in frypan and brown cutlets on each side approximately 3 minutes.

3. Season with salt and pepper. Remove cutlets from pan and keep them warm.

4. Blend wine and evaporated milk in a pan and simmer for 3 minutes.

5. Add cherries; heat through and adjust seasonings.

6. Return cutlets to sauce and reheat, but DO NOT boil.

7. Arrange cutlets on preheated platter, pouring cherry sauce around them.