Kirsch-schnitzel (veal cutlets with cherry sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Veal Cutlets -- Lean * |
| ¼ | cup | Red Wine |
| 1 | tablespoon | Vegetable Oil |
| 2 | tablespoons | Evaporated Milk |
| ½ | teaspoon | Salt |
| 16 | ounces | Cherries;Tart, Canned -- |
| Drain | ||
| ⅛ | teaspoon | Pepper -- White |
| Parsley | ||
Directions
GARNISH
* Veal cutlets should weigh about 6 oz each.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan 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 p Recipe By :
Related recipes
- Breaded veal cutlet ( weinerschnitzel )
- Breaded veal cutlet (weinerschnitzel)
- Jaegerschnitzel (veal steak w/mushroom sauce)
- Jaegerschnitzel (veal w/m
- Kalbsschnitzel in currysosse (veal steaks / l
- Kalbsschnitzel in currysosse (veal steaks in curry sauce)
- Kalbsschnitzel mit feinen gemusen (veal round
- Kalbsschnitzel mit feinen gemusen (veal rounds
- Kalbsschnitzel mit feinen gemusen (veal rounds / vegetables)
- Kapernschnitzel (veal cutlets with capers)
- Kirsch-schnitzel (veal cutlets with cherry sa
- Kirsch-schnitzel (veal cutlets with cherry sau
- Naturschnitzel (veal cutlets) and zigeuner schnitzel
- Rahmschnitzel (veal escalopes with cream)
- Schnitzel with a creamy marsala sauce
- Veal cutlets in wine sauce
- Veal cutlets with cherry sauce
- Veal cutlets with mushroom sauce
- Veal escalopes with cream (rahmschnitzel)
- Veal schnitzel with cranberries and cassis