Title: Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce)
Categories: German 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.