1 (16 oz.) can pears, sliced, in light syrup
1/4 c. raisins, golden
1/4 c. brown sugar, packed
2 tbsp. white vinegar
1 tbsp. onion, minced
1 lb. veal cutlets, 1/4 inch thick
1/2 c. bread crumbs, seasoned
butter as needed

Drain and dice pears reserving 1/4 cup of the juice. In a small saucepan over medium heat, cook pears, juice, raisins, brown sugar, vinegar, and onion for 5 minutes. Stir occasionally. Keep relish warm until ready to serve.

With a meat mallet, pound each cutlet to 1/8-inch thickness. Cut cutlets into 3x3 inch pieces. Coat cutlets with bread crumbs. In a 12-inch skillet over medium heat, melt 4 tablespoons butter. Cook veal cutlets until browned on both sides, about 2 minutes on each side.

Remove cutlets to a warmed serving platter; sprinkle with salt and pepper and serve. Spoon relish on top and garnish as desired. Serves: 4. (Prep and Cooking Time: 40-45 minutes)