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Kalbssxhnitzel In Currysossemain dish, german 1 lb veal cutlets; sliced thin 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon curry powder 3 tablespoon vegetable oil 2 each onions; diced 2 tablespoon evaporated milk 2 tablespoon tomato paste 1 each lemon; juiced 10 each parsley sprigs; chopped 2 tablespoon 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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