Kirsch-schnitzel (veal cutlets with cherry sau

Yield: 4 servings

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

GARNISH

* 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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