Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce)
Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
veal cutlets
lean, 6 oz each |
*
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| ¼ | cup |
red wine
|
*
|
| 2 | tablespoons |
evaporated milk
|
|
| 16 | ounces |
cherries
tart, canned, drain |
|
| Garnish | |||
|
parsley leaves
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal cutlets
lean, 6 oz each |
*
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 59 | ml |
red wine
|
*
|
| 3E+1 | ml |
evaporated milk
|
|
| 462.4 | ml/g |
cherries
tart, canned, drain |
|
| Garnish | |||
| 1 | x |
parsley leaves
|
*
|
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.
