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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy German German, Meats, Spices 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

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 90.7mg
Sodium: 438.1mg
Potassium: 636.6mg
Carbohydrates: 9.4g
Fiber: 1.6g
Sugar: 4.8g
Protein: 25.5g


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