Recipe: Kirsch schnitzel Veal Cutlets With Cherry Sau

Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sau
Categories: German Meats Veal Main dish Fruits
Servings: 4

4 ea Veal Cutlets; Lean *
1 T Vegetable Oil
1/2 t Salt
1/8 t Pepper; White
1/4 c Red Wine
2 T Evaporated Milk
16 oz Cherries;Tart, Canned, Drain
--------------------------GARNISH--------------------------
1 x 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.