Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel) - cooking recipe

Ingredients

4 (6 ounce) lean veal cutlets
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup red wine
2 tablespoons evaporated milk
1 (16 ounce) can tart cherries, drained
parsley (to garnish)

Preparation

Pat cutlets dry with paper towels. Heat oil in a 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 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. Makes 4 servings.
German Cooking.