| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | German, Meats | 4 | Servings |
INGREDIENTS
| 4 | Veal cutlets, lean * | |
| 1 | T | Vegetable oil |
| 1/2 | t | Salt |
| 1/8 | t | Pepper, white |
| 1/4 | c | Red wine |
| 2 | T | Evaporated milk |
| 16 | oz | Cherries, tart canned drain |
| garnish- | ||
| 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 135mg
Sodium: 407.5mg
Potassium: 655.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 36.2g