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Title: Kalbsschnitzel in Currysosse (Veal Steaks / Lemon & Curry)
Categories: Ethnic Meat Main
Yield: 4 Servings

1lbVeal Cutlets; Sliced Thin
1/2tsSalt
1/4tsPepper
3/4tsCurry Powder
3tbVegetable Oil
2 Onions; Diced
2tbEvaporated Milk
2tbTomato Paste
1 Lemon; Juiced
10 Parsley Sprigs; Chopped
2tbCognac 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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