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Kirsch-schnitzel (veal Cutlets With Cherry Sauce)

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CATEGORY CUISINE TAG YIELD
Fruits, Meats, Vegetables, Dairy German Fruits, German, Main dish, Mc, Meats 4 Servings

INGREDIENTS

4 Veal Cutlets, Lean *
1/4 c Red Wine
1 T Vegetable Oil
2 T Evaporated Milk
1/2 t Salt
16 oz Cherries, Tart Canned Drain
1/8 t Pepper, White
Parsley

INSTRUCTIONS

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. Posted to MC-Recipe Digest  V1 #468 by
kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 2, 1997.

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