Veal Steaks

This is a weeknight veal dish with a quietly globetrotting pedigree, crossing German pan-sauce technique with the warm curry notes more familiar to Indian cooking. Thin veal cutlets get seasoned with salt, pepper, and curry powder, then browned hard in hot oil before resting while the sauce builds in the same pan. Diced onions soften in the drippings, then evaporated milk and tomato paste go in, creating a glossy, slightly sweet base that echoes a tikka masala without leaning fully into it.

Lemon juice cuts the richness, more curry powder deepens the color, and chopped parsley adds green freshness before the veal returns to the pan. A splash of cognac at the end pulls the whole sauce into classy pan-sauce territory.

Chef Tips

• Pat the cutlets dry before seasoning. Moisture kills the sear and causes steaming instead of browning.
• Use a wide skillet so the veal slices don’t overlap. Crowding drops the pan temperature fast.
• Don’t let the evaporated milk come to a hard boil once in the sauce. High heat can make it curdle against the tomato paste’s acidity.
• Bloom the first curry powder directly on the meat so the spices toast before hitting the sauce.
• Return the veal to the sauce for just a minute or two to warm through. Thin cutlets overcook in a blink.

Variations

• Swap veal for thinly pounded chicken cutlets or pork loin.
• Stir a tablespoon of cream into the final sauce for a richer finish.
• Use a tablespoon of garam masala in place of curry powder for a different spice profile.