Kirsch-schnitzel (veal cutlets with cherry sauce)
Yield: 4 servings
Ingredients:
- 4 ea Veal Cutlets; Lean * 1/4 c Red Wine
- 1 tb Vegetable Oil 2 tb Evaporated Milk
- 1/2 ts Salt 16 oz Cherries;Tart Canned Drain
- 1/8 ts Pepper; White ----------------------------------GARNISH----------------------------------
- 1 x Parsley
Instructions:
* 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.
