German Kirsch-Schnitzel Veal Cutlets With Cherry Sauce
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Ingredients
| 4 | lean veal cutlets, about 6 oz. each | | 1 tbsp. | vegetable oil | | 1/2 tsp. | salt | | 1/8 tsp. | white pepper | | 1/4 cup | red wine | | 2 tbsp. | evaporated milk | | 1 can | tart cherries, drained | | Parsley for garnish |
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Instructions
Pat cutlets dry with paper towels. Heat oil in a 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 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. Makes 4 servings.
German Cooking
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