Veal Cutlets With Cherry Sauce

This elegant yet simple dish features tender, lean veal cutlets pan-fried to a golden brown and bathed in a luscious cherry sauce. The sauce is crafted from tart canned cherries, dry red wine, and a touch of evaporated milk, creating a balance of sweet and savory flavors that complement the delicate meat. Ideal for a romantic dinner or a special weekend meal, this recipe brings a touch of German-inspired comfort to your table. The bright red color of the cherries contrasts beautifully with the pale veal, making it as visually appealing as it is delicious. Serve warm, garnished with fresh parsley, for a complete and satisfying experience.

Cooking Method: Boiling, Frying, Stewing

Cuisine: German

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 183.3

Dietary: Gluten-free

Description

This elegant yet simple dish features tender, lean veal cutlets pan-fried to a golden brown and bathed in a luscious cherry sauce. The sauce is crafted from tart canned cherries, dry red wine, and a touch of evaporated milk, creating a balance of sweet and savory flavors that complement the delicate meat. Ideal for a romantic dinner or a special weekend meal, this recipe brings a touch of German-inspired comfort to your table. The bright red color of the cherries contrasts beautifully with the pale veal, making it as visually appealing as it is delicious. Serve warm, garnished with fresh parsley, for a complete and satisfying experience.

Ingredients

4 ea Veal cutlets; lean
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1/8 teaspoon Pepper; white
1/4 cup Red wine
2 tablespoon Evaporated milk
16 ounce Cherries;tart, canned, drained
1 bunch Parsley, for garnish

Directions

1
Pat the veal cutlets dry with paper towels to ensure they brown properly.
2
Heat the vegetable oil in a large frying pan over medium-high heat.
3
Brown the veal cutlets on each side for approximately 3 minutes, until golden.
4
Season the cutlets lightly with salt and white pepper.
5
Remove the cutlets from the pan and set aside on a plate, keeping them warm.
6
In the same pan, combine the red wine and evaporated milk.
7
Simmer the wine and milk mixture for 3 minutes, stirring occasionally to deglaze the pan.
8
Add the drained canned cherries to the pan and heat through for 1-2 minutes.
9
Adjust seasonings in the sauce if necessary.
10
Return the veal cutlets to the pan, turning them to coat in the sauce, but do not boil.
11
Arrange the cutlets on a preheated platter and pour the cherry sauce over them.
12
Garnish with fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 183.3kcal

% Daily Value *
Total Fat 6.0g10%
Saturated Fat 2.2g12%
Cholesterol 81.0mg27%
Sodium 2507.1mg105%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the veal cutlets are pounded to an even thickness (about 6 oz each) for uniform cooking.

If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with a little cold water and stir it into the simmering sauce before adding the cherries.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

For a non-alcoholic version, substitute the red wine with an equal amount of unsweetened cherry juice or beef broth.

Keywords: veal, cutlets, cherry sauce, red wine, german cuisine, pan-fried, tart cherries, easy dinner, special occasion, pork alternative, quick meal, comfort food

Read it online: https://www.chefs-mate.com/recipe/veal-cutlets-with-cherry-sauce/

Chefs Mate

Veal Cutlets With Cherry Sauce

Nutrition Facts