Veal with Cherry Sauce

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 cherries (drain; reserve syrup)
 * ¼ cup Madeira wine
 * chicken broth
 * 1½ tablespoons cornstarch
 * 3 cups hot cooked rice
 * 3 tablespoons water

Directions

 * 1) Sauté veal in butter in large skillet 2 to 3 minutes on each side over high heat.
 * 2) Remove veal; season with salt and pepper; keep warm. Pour off fat.
 * 3) Combine reserved syrup, wine and broth to equal 1¾ cups. Add to skillet; simmer 5 to 10 minutes.
 * 4) Blend cornstarch with water; add to sauce. Cook, stirring, until clear and thickened.
 * 5) Stir in cherries.
 * 6) Serve sauce over veal and fluffy rice.
 * 7) Garnish with lemon slices and watercress, if desired.