Recipe - Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)

4 Veal Cutlets, Lean *
One fourth cup Red Wine
1 tablespoon Vegetable Oil
2 tablespoon Evaporated Milk
One half teaspoon Salt
16 ounce Cherries;Tart, Canned, Drain
1/8 teaspoon Pepper, White

GARNISH
Parsley

* Veal cutlets should weigh about 6 ounce 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.
Posted to MCRecipe Digest V1 #468 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 2, 1997.