Veal with Cherry Sauce
Recipe Description
Makes 6 servings.Ingredients
- 12 thin veal cutlets (about 1 pound)
- salt and ground black pepper
- 3 tablespoons butter or margarine
- 1 x 16½-ounce can pitted dark sweet cherry|cherries (drain; reserve syrup)
- ¼ cup Madeira wine
- chicken broth
- 1½ tablespoons cornstarch
- 3 cups hot cooked rice
- 3 tablespoons water
- Sauté veal in butter in large skillet 2 to 3 minutes on each side over high heat.
- Remove veal; season with salt and pepper; keep warm. Pour off fat.
- Combine reserved syrup, wine and broth to equal 1¾ cups. Add to skillet; simmer 5 to 10 minutes.
- Blend cornstarch with water; add to sauce. Cook, stirring, until clear and thickened.
- Stir in cherry|cherries.
- Serve sauce over veal and fluffy rice.
- Garnish with lemon slices and watercress, if desired.
This article uses material from the "Veal with Cherry Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
