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Title: Kirsch-Schnitzel (Veal Cutlets with Cherry Sau
Categories: European Meat Entree Fruit
Yield: 4 Servings

4 Veal Cutlets; Lean *
1tbVegetable Oil
1/2tsSalt
1/8tsPepper; White
1/4cRed Wine
2tbEvaporated Milk
16ozCherries;Tart, Canned, Drain
GARNISH
  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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