Ingredients
4 each veal cutlets, lean *
1 tbsp vegetable oil
1/2 tsp salt
1/8 tsp pepper, white
1/4 cup red wine
2 tbsp evaporated milk
16 oz cherries, tart, canned, drain
GARNISH
1 parsley
Directions
* Veal cutlets should weigh about 6 oz each.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Pat cutlets dry with paper towels.
Heat oil in frypan 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 a 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.
Servings: 4 servings
Kirsch-Schnitzel (Veal Cutlets With Cherry Sa Recipe brought to you by Recipe Ideas
Categories: Fruit; German; Meat
The History of Recipes
We can read the history of meal recipes far back into distant history, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early records were just basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main course and dessert, a very modern way of dining. This early Roman chef recounts how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. These new spices and herbs led to an increase in recipe publications, the majority of which are now in academic collections. For the next few years, the powerful and rich strove to serve the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Kirsch Schnitzel (Veal Cutlets With Cherry Sa recipe.
