---------- Recipe via Meal-Master (tm) v8.01
  
       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.
  
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