Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)

Servings: 4
Ingredients:

4 ea Veal Cutlets; Lean *
1 T  Vegetable Oil
1/2 t  Salt
1/8 t  Pepper; White
1/4 c  Red Wine
2 T  Evaporated Milk
16 oz Cherries;Tart, Canned, Drain
----------------------------------GARNISH----------------------------------
1 x  Parsley

* 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.