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Kirsch Schnitzel
Wiennerschnitzel (Vienna style) is an Austrian dish
and is generallya bit thinner than the German style.

 

Thin pork or veal Schnitzels ( many people substitute pork or even turkey or chicken)
salt and pepper

4 schnitzels about 5 oz.

¼ cup red wine

2 Tablespoon evaporated milk or cream

1 (16-ounce) can tart cherries, drained

Parsley for garnish

 

 

Basic Schnitzel preparation

Blend wine and evaporated milk or cream in 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.  Makes 4 servings.

Donated by Olga Drozd

 

 

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Last updated July 11, 2018