Kirsch-Schnitzel (Veal Cutlets with Cherry Sa

4 ea Veal Cutlets -- Lean *

1 tb Vegetable Oil

1/2 ts Salt

1/8 ts Pepper -- White

1/4 c Red Wine

2 tb 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.