Kalbsshnitzel in Currysosse (Veal Steaks / Lemon & Curry)

• 1 lb veal cutlet, Sliced Thin
• 12 teaspoon salt
• 14 teaspoon pepper
• 34 teaspoon curry powder
• 3 tablespoons vegetable oil
• 1 onion, minced (finely minced, lightly salted and drained)
• 2 tablespoons evaporated milk (substitute coconut milk)
• 2 tablespoons tomato paste
• 1 lemon, Juiced
• 10 parsley sprigs, Chopped
• 2 tablespoons cognac or 2 tablespoons brandy

1. Season veal with salt, pepper and 1/2 t curry powder.
2. Heat oil; brown veal slices on both sides.
3. Remove meat and reserve.
4. Add onions; saute until softened.
5. Add tomato paste and a little water.
6. Cook until bubbly.
7. Add lemon juice, rest of curry powder, and the coconut milk
8. Add the cognac or brandy
9. Return the veal to the sauce and warm through.
10. Serve on preheated platter and sprinkle with parsley.

veal cutlet, salt, pepper, curry powder, vegetable oil, onion, milk, tomato paste, lemon, parsley, cognac

Taken from www.food.com/recipe/kalbsshnitzel-in-currysosse-veal-steaks-lemon-curry-7204 (may not work)