Kalbfleisch-Koteletts mit Kirschsoße
(Veal Cutlets With Cherry Sauce) Recipe

Origin: Germany Period: Traditional

Ingredients:

4 lean veal cutlets,lean (about 180g each)
1 tbsp vegetable oil
1/2 tsp salt
1/8 tsp white pepper
60ml red wine
2 tbsp evaporated milk
440g tinned tart cherries, drained
2 tsp brown sugar (optional)
2 tbsp fresh parsley, chopped, to garnish

Kalbfleisch-Koteletts mit Kirschsoße
(Veal Cutlets With Cherry Sauce) Preparation:

Method:

Pat the cutlets dry on kitchen paper then add the oil to a pan and when hot use to fry the veal for about 3 minutes per side. Remove from the pan, season well with salt and freshly-ground white pepper then set aside to keep warm.

Add the red wine and evaporated milk to the pan and stir to combine. Bring to a simmer and cook for 3 minutes before adding the cherries. Allow to heat through then stir-in the sugar (if the mixture is too tart for you) and adjust the seasonings. Return the meat to the pan and allow to heat through then transfer to a serving plate, spoon the cherry sauce over the top and serve garnished with copped parsley.

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