|
|
Simple elegance, sauteed
veal cutlets are served with a savory red wine and cream sauce
with sweet cherries.
Veal
Cutlets with Cherry Sauce
- 2 pounds veal, sliced
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup red wine
2 tablespoons heavy cream
1 (16-ounce) can sweet cherries
- Pat dry veal. Heat oil
in a skillet and brown the veal on each side, approximately 3
minutes. Season with salt and white pepper. Remove the veal from
the skillet and keep warm.
- Blend red wine and cream
in the skillet and simmer for 3 minutes. Add drained canned cherries
and heat through. Return the cutlets to the sauce and reheat,
but do not boil.
Makes 8 servings.
loading
|
|
|
