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 Lemon; Juiced
3/4 ts Curry Powder 10 Parsley Sprigs; Chopped
3 tb Vegetable Oil 2 tb Cognac Or Brandy
2 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.

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#lunatic.com
Submitted By KATHRYN CONE On 11-15-95

Browse by categories