VEAL CUTLETS WITH CHERRY SAUCE (KIRSCH-SCHNITZEL)

4 lean veal cutlets, about 6 ounces each

1 Tablespoon vegetable oil

½ teaspoon salt

1/8 teaspoon white pepper

¼ cup red wine

2 Tablespoon evaporated milk

1 (16-ounce) can tart cherries, drained

Parsley for garnish

Pat cutlets dry with paper towels.  Heat oil in a fry pan 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 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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