Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Veal Cutlets -- Lean * |
| ¼ cup | Red Wine |
| 1 tablespoon | Vegetable Oil |
| 2 tablespoons | Evaporated Milk |
| ½ teaspoon | Salt |
| 16 ounces | Cherries;Tart, Canned -- |
| \N \N | Drain |
| ⅛ teaspoon | Pepper -- White |
| \N \N | 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 p Recipe By :