Recipe: Veal Cutlets with Cherry Sauce

Title: Veal Cutlets with Cherry Sauce
Categories: German, Veal, Sauces
Yield: 4 servings

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 1 x ----------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.