Ingredients Jump to Instructions ↓

  1. 4 Veal Cutlets; Lean

  2. 1 T Vegetable Oil

  3. 1/2 t Salt

  4. 1/8 t Pepper; White

  5. 1/4 c Red Wine

  6. 2 T Evaporated Milk

  7. 16 oz Cherries;Tart, Canned, Drain

  8. --GARNISH--

  9. 6 oz each. 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.


Send feedback