Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Veal Cutlets; Sliced Thin
1/2 ts Salt
1/4 ts Pepper
3/4 ts Curry Powder
3 tb Vegetable Oil
2 ea Onions; Diced
2 tb Evaporated Milk
2 tb Tomato Paste
1 ea Lemon; Juiced
10 ea Parsley Sprigs; Chopped
2 tb Cognac Or Brandy

Season veal with salt, pepper and 1/2 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.

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