German Kirsch-Schnitzel Veal Cutlets With Cherry Sauce

by olga

Servings: 4 servings

INGREDIENTS

4 lean veal cutlets, about 6 ounces each
1 Tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup red wine
2 Tablespoon evaporated milk
1 (16-ounce) can tart cherries, drained
Parsley for garnish

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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Tagged: german, schnitzel add tags

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