Schnitzel with cherry sauce

Ingredients for 4 servings:

• 4 schnitzels, e.g. turkey schnitzel
• ½ pack of baking powder
• 1 tbsp cornstarch
• 50 ml water
• some flour
• 1 jar morello cherries
• 1 tbsp brown sugar
• 100 ml red wine
• 3 tbsp butter
• 2 tbsp wine vinegar
• 1 cl cherry brandy
• some salt and pepper
• some oil and some butter for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Pound the turkey schnitzels and season with salt and pepper. Drain the cherries, reserving the juice. Mix together the baking powder, cornstarch, and water. Pour the mixture into a bowl and place the pounded schnitzels in it, ensuring they are coated with the liquid on all sides. Cover and refrigerate for half an hour. Remove the schnitzels from the bowl and coat in flour. Heat oil and a little butter in a pan and fry the schnitzels until golden brown. Then remove from the pan and keep warm. Deglaze the pan with vinegar and stir in the sugar. Add the red wine and kirsch and bring everything to a boil. Now stir in half of the cherry juice and the cherries. Simmer everything for about 15 minutes. Purée the cherries, if desired. Finally, stir in the cold butter to make the sauce nice and creamy. Serve the schnitzels with the sauce. Rösti (roasted potatoes) or Spätzle (spaetzle) go well with it.