Oven Roast Veal with Cherry Sauce
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
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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
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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