| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
German |
German, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal cutlets; lean * |
| 1 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper; white |
| 1/4 |
c |
Red wine |
| 2 |
tb |
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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