Kirsch-Schnitzel (Veal Cutlets

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--

6 oz each. 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.