Kirsch-schnitzel (veal cutlets with cherry sauce)

Yield: 4 servings

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

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