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Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)



4 Servings
4 veal cutlets,lean *
1 T vegetable oil
1/2 t salt
1/8 t pepper,white
1/4 c red wine
2 T evaporated milk
16 oz cherries,tart, canned,
-drain
GARNISH ========================
1 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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