Kirsch-schnitzel (veal cutlets with cherry sa
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Kirsch-schnitzel (veal cutlets with cherry sa
  Veal    German  
Last updated 6/12/2012 12:46:16 AM. Recipe ID 6472. Report a problem with this recipe.
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      Title: Kirsch-schnitzel (veal cutlets with cherry sa
 Categories: German, Meats, Main dish, Fruits
      Yield: 4 Servings
 
      4 ea Veal Cutlets; Lean *
      1 tb Vegetable Oil
    1/2 ts Salt
    1/8 ts Pepper; White
    1/4 c  Red Wine
      2 tb Evaporated Milk
     16 oz Cherries;Tart, Canned, Drain

MMMMM--------------------------GARNISH-------------------------------
      1 x  Parsley
 
  *  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 parsley.
 




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Recipe ID 6472 (Apr 03, 2005)

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