Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce)
Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe 26
lean, 6 oz each
tart, canned, drain
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.