Veal Cutlets with Cherry Sauce
Simple dining elegance, sautéed veal cutlets are served with a savory red wine and cream sauce with sweet cherries.
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, drained
- 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 cherries and heat through. Return the cutlets to the sauce and reheat, but do not boil.
Makes 4 servings.