|Veal cutlets||2 Pound|
|Italian bread crumbs||1 Can (10 oz)|
|Light cream||1 1⁄3 Cup (21.33 tbs)|
|Cherries||1 Can (10 oz)|
Dip veal into eggs.
Coat with crumbs; refrigerate for 1 hour.
Brown quickly in small amount of butter in skillet; place in baking dish.
Combine cream, cherry juice, cherries and stock in saucepan; bring to a boil, stirring constantly.
Pour over veal.
Bake at 325 degrees for 1 hour or until veal is tender.