Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Veal Cutlets; Lean * |
| 1 tablespoon | Vegetable Oil |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper; White |
| ¼ cup | Red Wine |
| 2 tablespoons | Evaporated Milk |
| 16 ounces | Cherries;Tart, Canned, Drain |
| 1 x | Parsley |
GARNISH
* 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.