| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Ethnic, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal Cutlets, Sliced Thin |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 3/4 |
t |
Curry Powder |
| 3 |
T |
Vegetable Oil |
| 2 |
|
Onions, Diced |
| 2 |
T |
Evaporated Milk |
| 2 |
T |
Tomato Paste |
| 1 |
|
Lemon, Juiced |
| 10 |
|
Parsley Sprigs, Chopped |
| 2 |
T |
Cognac Or Brandy |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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