Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)

Ingredients:

4  Lean Veal Cutlets; 6 0z.
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

GARNISH
Parsley

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.

German Recipes

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com