VEAL CUTLETS WITH CHERRY SAUCE (KIRSCH-SCHNITZEL)
4 lean veal cutlets, about 6 ounces each
1 Tablespoon vegetable oil
½ teaspoon salt
1/8 teaspoon white pepper
¼ cup red wine
2 Tablespoon evaporated milk
1 (16-ounce) can tart cherries, drained
Parsley for garnish
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.
Donated by Olga Drozd
E-Mail The Webmaster email@example.com
© 1998-04The Kitchen Project
Last updated July 22, 2005