| 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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