Categories: Meats, German, Spices 
      Yield: 4 servings 
  
      1 lb Veal Cutlets, Sliced Thin 
    1/2 ts Salt 
    1/4 ts Pepper 
    3/4 ts Curry Powder 
      3 tb Vegetable Oil 
      2    Onions, Diced 
      2 tb Evaporated Milk 
      2 tb Tomato Paste 
      1    Lemon, Juiced 
     10    Parsley Sprigs, Chopped 
      2 tb 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.