4 ea Veal Cutlets; Lean * 1/4 c Red Wine
1 tb Vegetable Oil 2 tb Evaporated Milk
1/2 ts Salt 16 oz Cherries;Tart, Canned, Drain
1/8 ts Pepper; White
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1 x Parsley
* Veal cutlets should weigh about 6 oz each.
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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.
