Title: Veal Steaks
Categories: German Veal
Yield: 4 Servings

1	lb	Veal cutlets; sliced thin
1/4	ts	Pepper
3	tb	Vegetable oil
2	tb	Evaporated milk
1		Lemon; juiced
2	tb	Cognac or brandy
1/2	ts	Salt
3/4	ts	Curry powder
2		Onions; diced
2	tb	Tomato paste
10		Parsley sprigs; chopped

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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