Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)

Course : German
Serves: 4
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4 medium veal cutlets -- lean *
1/4 cup red wine
1 tablespoon vegetable oil
2 tablespoons evaporated milk
1/2 teaspoon salt
16 ounces cherries tart -- canned, drain
1/8 teaspoon pepper -- white
1 tablespoons parsley

Preparation / Directions:

* Veal cutlets should weigh about 6 oz each. Pat cutlets dry with paper towels. Heat oil in frying 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 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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