Kirsch-schnitzel (veal cutlets with cherry sa

Yield: 4 Servings

Measure Ingredient
4 eaches Veal Cutlets; Lean *
1 tablespoon Vegetable Oil
½ teaspoon Salt
⅛ teaspoon Pepper; White
¼ cup Red Wine
2 tablespoons Evaporated Milk
16 ounces Cherries;Tart, Canned, Drain
1 x Parsley


* Veal cutlets should weigh about 6 oz each.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pat cutlets dry with paper towels.

Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper.

Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.

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