Kirsch-schnitzel

Ingredients

4 veal cutlets
1 t vegetable oil
1/2 t salt
1/8 t pepper
1/4 c wine
2 t evaporated milk
16 cherries

Instructions

----------------------------------GARNISH---------------------------------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.