Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce) Recipe

* Veal cutlets should weigh about 6 oz each.

Step 1

Pat cutlets dry with paper towels. Heat oil in fry pan 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.

Things You'll Need

4ea Veal Cutlets; Lean *
1tb Vegetable Oil
1/2ts Salt
1/8ts Pepper; White
1/4c Red Wine
2tb Evaporated Milk
16oz Cherries; Tart, Canned, Drain

GARNISH:

Parsley

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