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Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce)

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Recipe

Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
4 veal cutlets
lean, 6 oz each
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1 tablespoon vegetable oil
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½ teaspoon salt
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teaspoon white pepper
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¼ cup red wine
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2 tablespoons evaporated milk
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16 ounces cherries
tart, canned, drain
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Garnish
parsley leaves
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Ingredients

Amount Measure Ingredient Features
4 each veal cutlets
lean, 6 oz each
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15 ml vegetable oil
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2.5 ml salt
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0.6 ml white pepper
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59 ml red wine
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3E+1 ml evaporated milk
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462.4 ml/g cherries
tart, canned, drain
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Garnish
1 x parsley leaves
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 8141% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 303mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 9%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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