Kalbssxhnitzel in currysosse (veal steaks / l

Yield: 4 servings

Measure Ingredient
1 pounds Veal Cutlets; Sliced Thin
½ teaspoon Salt
¼ teaspoon Pepper
¾ teaspoon Curry Powder
3 tablespoons Vegetable Oil
2 \N Onions; Diced
2 tablespoons Evaporated Milk
2 tablespoons Tomato Paste
1 \N Lemon; Juiced
10 \N Parsley Sprigs; Chopped
2 tablespoons Cognac Or Brandy

Season veal with salt, pepper and ½ t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter.

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

From MMRECS01.ZIP, GEnie Food & Wine RT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Submitted By SYLVIA STEIGER On 04-30-95

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