4 Veal Cutlets; Lean *

1 T Vegetable Oil

1/2 t Salt

1/8 t Pepper; White

1/4 c Red Wine

2 T Evaporated Milk

16 oz Cherries;Tart, Canned, Drain

----------------------------------GARNISH---------------------------------- 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.