Cut the tenderloin into about 7 oz pieces.
Dredge the steaks in breadcrumbs, then dip in beaten egg wash with parsley and garlic, and dredge in breadcrumbs again.
Allow to set for one hour in the fridge, so that the egg and bread mixture sticks well to the meat.
Heat oil in a pot to 360°F and fry the Wiener Schnitzels in the pot with oil for about two minutes each side.
Heat the mustard in a pan, adding cream, salt and pepper, and set aside.
For the chimichurri sauce, mince the cherries, oregano, and tomato, mash the garlic cloves, and put in a jar, adding vinegar, olive oil, salt, pepper, and paprika. Shake as if it were a cocktail shaker.
To serve, dice the Wiener Schnitzel and arrange in a plate, adding mustard sauce on top and chimichurri sauce on the side.
