Kirsch-Schnitzel (Veal Cutlets With Cherry Sauce) is a traditional German recipe for a classic dish of fried veal cutlets served in a red wine and evaporated milk sauce with cherries. The full recipe is presented here and I hope you enjoy this classic German version of: Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel).
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Ingredients:
4 lean veal cutlets (about 150 to 180g each)
1 tbsp vegetable oil
1/2 tsp salt
1/8 tsp white pepper
60ml red wine
2 tbsp evaporated milk
400g tinned, tart, cherries, drained
parsley, to garnish
Method:
Pat the cutlets dry with paper towels then heat the oil in a frying pan, add the cutlets and cook until nicely browned on all sides (about 3 minutes per side). Remove the cutlets from the pan, season with salt and black pepper then set aside to keep warm.
Add the wine and evaporated milk to the pan, bring to a simmer and cook for 3 minutes before stirring-in the cherries. Allow to heat through and adjust the seasonings to taste. Return the cutlets to the pan and allow to heat through (but do not boil). Transfer the cutlets to a serving plate and pour the cherry sauce around them. Garnish with fresh parsley and serve.
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