Kirsch-schnitzel (veal cutlets with cherry sauce)
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Kirsch-schnitzel (veal cutlets with cherry sauce)
  Veal    German    Sauces  
Last updated 6/12/2012 12:55:51 AM. Recipe ID 17852. Report a problem with this recipe.
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      Title: Kirsch-schnitzel (veal cutlets with cherry sauce)
 Categories: German, Meats, Veal, Main dish, Fruits
      Yield: 4 servings
 
      4 ea Veal Cutlets; Lean *
      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

MMMMM--------------------------GARNISH-------------------------------
      1 x  Parsley
 
  *  Veal cutlets should weigh about 6 oz each.
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  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 17852 (Apr 03, 2005)

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