4 ea Veal Cutlets — Lean *
1 tb Vegetable Oil
1/2 ts Salt
1/8 ts Pepper — White
1/4 c Red Wine
2 tb Evaporated Milk
16 oz Cherries — Tart, Canned, Drain
—–GARNISH—– 1 x Parsley
* 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.