Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)

Recipe Ingredients

4		Veal cutlets - lean *
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper - white
1/4 cup	59ml	Red wine
2 tablespoons	30ml	Evaporated milk
16 oz	454g	Cherries; tart - canned, drain
		Garnish
		Parsley

Recipe Instructions

* Veal cutlets should weigh about 6 oz each.

Pat cutlets dry with paper towels. Heat oil in frying 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.

Source:
Michael Gigante

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