Kirsch-schnitzel (veal cutlets with cherry sau
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Kirsch-schnitzel (veal cutlets with cherry sau
  Veal    German  
Last updated 6/12/2012 12:57:49 AM. Recipe ID 20474. Report a problem with this recipe.
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      Title: Kirsch-schnitzel (veal cutlets with cherry sau
 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.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++++++ 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 20474 (Apr 03, 2005)

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