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Kalbssxhnitzel in Currysosse

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Submitted by dereks

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G VEAL CUTLETS
sliced
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¾ 3.8
TEASPOON ML CURRY POWDER
3 45
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH ONIONS
diced
2 3E+1
TABLESPOONS ML EVAPORATED MILK
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 1
EACH EACH LEMON
juiced
10 1E+1
EACH EACH PARSLEY SPRIGS *

Directions

Season veal with salt, pepper and ½ teaspoon curry powder.

Heat oil; brown veal slices on both sides.

Remove meat and reserve. Add onions; sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 385 49% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 408mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 79g
Vitamin A 3% Vitamin C 19%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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