Veal steaks with lemon and curry
Yield: 4 servings
Ingredients:
- 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
Instructions:
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.
