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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Difficulty Level: Easy
Recipe Id: GER110

Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce)

  • 4 veal cutlets; lean, 6 oz. each 
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper; white
  • 1/4 cup red wine
  • 2 tablespoon evaporated milk
  • 16 oz cherries; tart, canned, drain

  1. Pat cutlets dry with paper towels.
  2. Heat oil in frypan and brown cutlets on each side approximately 3 minutes.
  3. Season with salt and pepper.
  4. Remove cutlets from pan and keep them warm.
  5. Blend wine and evaporated milk in a pan and simmer for 3 minutes.
  6. Add cherries; heat through and adjust seasonings.
  7. Return cutlets to sauce and reheat, but DO NOT boil.
  8. Arrange cutlets on preheated platter, pouring cherry sauce around them.
  9. Garnish with parsley.


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