| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Vegetables, Dairy | German | Fruits, German, Main dish, Mc, Meats | 4 | Servings |
INGREDIENTS
| 4 | Veal Cutlets, Lean * | |
| 1/4 | c | Red Wine |
| 1 | T | Vegetable Oil |
| 2 | T | Evaporated Milk |
| 1/2 | t | Salt |
| 16 | oz | Cherries, Tart Canned Drain |
| 1/8 | t | Pepper, White |
| Parsley |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #468 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 2, 1997.
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