Oven Roast Veal with Cherry Sauce

2020-06-04
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    161.0
  • Fat

    7.9 g
  • Saturated Fat

    2.0 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    78.9 mg
  • Sodium

    429.7 mg
  • Potassium

    217.7 mg
  • Carbohydrate

    2.2 g
  • Fiber

    0.2 g
  • Sugars

    0.2 g
  • Protein

    18.7 g
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Oven roast veal with cherry sauce. Veal cutlets (chops) roasted in an oven and served with cherry sauce. Very delicious recipe! I used Homemade Chicken Stock, to make this dish.

Oven Roast Veal with Cherry Sauce

Ingredients

  • 3-4 lb (1.8 kg) veal cutlets
  • 1/2 pound (240 g) fresh cherries, pitted
  • salt and freshly ground black pepper
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (125 ml) chicken stock
  • pinch of powdered cardamon
  • pinch of powdered cinnamon
  • 1 tablespoon sugar
  • freshly squeezed juice from half of lemon
  • freshly squeezed orange juice
  • 4 tablespoons corn oil


Method

Step 1

Preheat oven to 400 °F (200 °C).

Step 2

Brush roast veal with corn oil. Season with salt and black pepper. Brush remaining oil on the bottom of a roasting pan. Put the pan in the oven. When oil becomes hot enough, add veal to the pan.

Step 3

Cook until browned for 20 minutes. Turn heat to low (350 °F-180 °C). Cook for 20-25 minutes or until done to taste. Baste occasionally with cooking juices.

Step 4

20 minutes before oven roast veal is done, sprinkle with cardamon and cinnamon. Brush oven roast veal with orange and lemon juice. Arrange oven roast veal on a serving platter. Put pan over two burners set a high heat. Add wine, chicken stock, cherries, and sugar. Reduce liquid by half and season.

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