Czech-style Veal with Cranberry Sauce

Method

1. Season veal cutlets with salt and pepper.
2. In a pan, brown the veal on both sides and set aside.
3. In the same pan, sauté onion and garlic until translucent.
4. Add cranberries, sugar, and red wine, then simmer until thickened.
5. Stir in flour to thicken the sauce, then return the veal to the pan to heat through.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.