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11 August, 2008

Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)

Posted in : Germany on by : administrator

Servings: 4

4 ea Veal Cutlets; Lean *
1 T  Vegetable Oil
1/2 t  Salt
1/8 t  Pepper; White
1/4 c  Red Wine
2 T  Evaporated Milk
16 oz Cherries;Tart, Canned, Drain
1 x  Parsley

* Veal cutlets should weigh about 6 oz each.

Pat cutlets dry with paper towels. Heat oil in frypan and brown cutletson each side approximately 3 minutes. Season with salt and pepper.Remove cutlets from pan and keep them warm. Blend wine and evaporatedmilk in a pan and simmer for 3