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Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)



  • 4Lean 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
  • Parsley, for garnish


  1. Pat cutlets dry with paper towels.
  2. Heat oil in fry pan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper.
  3. Remove cutlets from pan and keep them warm.
  4. Blend wine and evaporated milk in a pan and simmer for 3 minutes.
  5. Add cherries; heat through and adjust seasonings.
  6. Return cutlets to sauce and reheat, but DO NOT boil.
  7. Arrange cutlets on preheated platter, pouring cherry sauce around them.
  8. Garnish with parsley.

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