Title: Kirsch-Schnitzel (Veal Cutlets with Cherry Sau
Categories: European Meat Entree Fruit
Yield: 4 Servings
4 | | Veal Cutlets; Lean * |
1 | tb | Vegetable Oil |
1/2 | ts | Salt |
1/8 | ts | Pepper; White |
1/4 | c | Red Wine |
2 | tb | Evaporated Milk |
16 | oz | Cherries;Tart, Canned, Drain |
GARNISH |
| | Parsley |
* Veal cutlets should weigh about 6 oz each.
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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.