4 veal cutlets; lean
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper; white
1/4 cup red wine
2 tablespoon evaporated milk
16 oz cherries; tart, canned, drain
1 parsley garnish
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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