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Recipe by: anne-brigitte
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See below ingredients and instructions of the recipe
4 ea 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 1 x ----------garnish-----------
1 x Parsley
* 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.
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