LOCATION: Recipes >> German >> Veal Cutlets 01
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Veal Cutlets 01
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Kirsch-schnitzel
(Veal Cutlets with Cherry Sauce)
Servings: 4
4 veal cutlets
1 T vegetable oil
1/2 t salt
1/8 t pepper
1/4 c red wine
2 T evaporated milk
16 oz canned tart cherries, drained
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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