4    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-
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.