Kalbssxhnitzel in Currysosse
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
veal cutlets
sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
curry powder
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
diced |
|
| 2 | tablespoons |
evaporated milk
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | each |
lemon
juiced |
|
| 10 | each |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
veal cutlets
sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3.8 | ml |
curry powder
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | each |
onions
diced |
|
| 3E+1 | ml |
evaporated milk
|
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | each |
lemon
juiced |
|
| 1E+1 | 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.
