Ingredients:

1 lb Veal Cutlets 500g (cut ⅛- inches thick)
4 ripe purple plums
halved and pitted
cup port wine 125ml
1 tablespoon each mango chutney and sugar 15ml
1 tablespoon lemon juice 15ml
teaspoon salt 2ml

Instructions

Cut 2 plums into 8 wedges each reserve.Chop remaining plums.Place chopped plums and wine in large saucepan.Bring to a boil.Reduce heat, cover tightly and simmer 15 minutes.Meanwhile place each Veal Cutlet on flat surface.Cover with waxed paper and flatten with bottom of saucepan, mallet or cleaver
to ⅛ inch (3mm) thick reserve.Place cooked plum mixture in blender or food processor fitted with a steel blade.Add chutney and sugar, cover and process 15- 20 seconds.Return mixture to saucepan add reserved plum wedges.Cook, covered over low heat 5 to 7 minutes.

Meanwhile heat heavy non stick frying pan over medium high heat 3 minutes.Quickly cook cutlets, 3-4 at a time, 1 minute or to desired degree of doneness,turning once.Remove veal to warm platter.
Sprinkle with lemon juice and salt.Serve with warm plum sauce.