|Veal||1 1⁄2 Pound, cut from the round|
|Egg||1 , slightly beaten with 2 teaspoon water|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 can)|
|Half and half cream||3⁄4 Cup (12 tbs)|
|Canned pitted cherries||1 Pound (Queen Anne)|
|Cherries juice||1⁄4 Cup (4 tbs)|
Have veal cut in 1 1/2-inch pieces.
Dip veal in egg mixture, coat with crumbs and sprinkle with paprika and salt.
Saute in butter until brown.
Stir in soup, cream and cherry juice.
Simmer on lowest heat for 45 minutes.
Add drained cherries during last 5 minutes.