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Kirsch-schnitzel (veal cutlets with cherry sa
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| Artist: |
_ |
| Categories: |
Cherry, Entrees, Fruits, German, Meats, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| each | Veal Cutlets, Lean * | | 1
| tbsp | Vegetable Oil | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper, White | | 1/4
| cup | Red Wine | | 2
| tbsp | Evaporated Milk | | 16
| oz | Cherries, Tart, Canned, Drain | | | GARNISH | | 1
| x | Parsley |
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Procedures:
| 1 | * veal cutlets should weigh about 6 oz each. | | 2 | +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ pat cutlets dry with paper towels. | | 3 | Heat oil in frypan and brown cutlets on each side approximately 3 minutes. | | 4 | Season with salt and pepper. | | 5 | Remove cutlets from pan and keep them warm. | | 6 | Blend wine and evaporated milk in a pan and simmer for 3 minutes. | | 7 | Add cherries; heat through and adjust seasonings. | | 8 | Return cutlets to sauce and reheat, but do not boil. | | 9 | Arrange cutlets on preheated platter, pouring cherry sauce around them. | | 10 | Garnish with parsley |
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