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