KALBSSXHNITZEL IN CURRYSOSSE (VEAL STEAKS / L

      Title: KALBSSXHNITZEL IN CURRYSOSSE (VEAL STEAKS / L
  Categories: German, Meats, Main dish
       Yield: 4 Servings
  
       1 lb Veal Cutlets; Sliced Thin
     1/2 ts Salt
     1/4 ts Pepper
     3/4 ts Curry Powder
       3 tb Vegetable Oil
       2    Onions; Diced
       2 tb Evaporated Milk
       2 tb Tomato Paste
       1    Lemon; Juiced
      10    Parsley Sprigs; Chopped
       2 tb Cognac 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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