Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel)

• 4 (6 ounce) lean veal cutlets
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 cup red wine
• 2 tablespoons evaporated milk
• 1 (16 ounce) can tart cherries, drained
• parsley (to garnish)

1. Pat cutlets dry with paper towels. Heat oil in a fry pan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
2. Blend wine and evaporated milk in pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but do not boil.
3. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. Makes 4 servings.
4. German Cooking.

lean veal cutlets, vegetable oil, salt, white pepper, red wine, milk, tart cherries, parsley

Taken from www.food.com/recipe/veal-cutlets-with-cherry-sauce-kirsch-schnitzel-129393 (may not work)