 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. Ingredients:
1 lb veal cutlet, sliced thin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 teaspoon curry powder |
3 tablespoons vegetable oil |
2 onions, diced |
2 tablespoons evaporated milk |
2 tablespoons tomato paste |
1 lemon, juiced |
10 parsley sprigs, chopped |
2 tablespoons cognac or 2 tablespoons brandy |
Directions:
1. Season veal with salt, pepper and 1/2 t curry powder.
2. Heat oil; brown veal slices on both sides.
3. Remove meat and reserve.
4. Add onions; saute until softened.
5. Add evaporated milk and tomato paste.
6. Cook until bubbly.
7. Add lemon juice, rest of curry powder, and chopped parsley sprigs.
8. Return veal slices to the sauce.
9. Add the cognac or brandy; heat through.
10. Serve on preheated platter.
|
|