Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    veal cutlets -- lean *
     1/4  cup           red wine
   1      tablespoon    vegetable oil
   2      tablespoons   evaporated milk
     1/2  teaspoon      salt
  16      ounces        cherries; tart -- canned, drain
     1/8  teaspoon      pepper -- white
                        -----garnish-----
                        parsley

Preparation:

* Veal cutlets should weigh about 6 oz each. Pat cutlets dry with paper towels. Heat oil in frying pan 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.