Yield: 4 servings
|4 \N||Veal Cutlets; Lean *|
|1 tablespoon||Vegetable Oil|
|⅛ teaspoon||Pepper; White|
|¼ cup||Red Wine|
|2 tablespoons||Evaporated Milk|
|16 ounces||Cherries;Tart, Canned, Drain|
* 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.