Yield: 4 servings
|1 pounds||Veal cutlets; sliced thin|
|¾ teaspoon||Curry powder|
|3 tablespoons||Vegetable oil|
|2 eaches||Onions; diced|
|2 tablespoons||Evaporated milk|
|2 tablespoons||Tomato paste|
|1 each||Lemon; juiced|
|10 eaches||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.