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 16-1/2-ounce can pitted dark sweet cherries (drain; reserve syrup)
 * 1/4 cup Madeira wine
 * chicken broth
 * 1 1/2 tablespoons cornstarch
 * 3 cups hot cooked rice
 * 3 tablespoons water

Directions

 * 1) Saute 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.
 * 2) Combine reserved syrup, wine and broth to equal 1-3/4 cups. Add to skillet; simmer 5 to 10 minutes.
 * 3) Blend cornstarch with water; add to sauce. Cook, stirring, until clear and thickened. Stir in cherries.
 * 4) Serve sauce over veal and fluffy rice. Garnish with lemon slices and watercress, if desired.