Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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