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KIRSCH-SCHNITZEL (VEAL CUTLETS WITH CHERRY SAUCE)

Category:    German, Meats, Veal, Main dishes, Fruits
Yield:4 servings
 
      4 ea Veal Cutlets; Lean *              1/4 c  Red Wine
      1 tb Vegetable Oil                       2 tb Evaporated Milk
    1/2 ts Salt                               16 oz Cherries;Tart, Canned, Drain
    1/8 ts Pepper; White                 

----------------------------------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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