Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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