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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 evaporated milk and tomato paste. | 6. Cook until bubbly. | 7. Add lemon juice, rest of curry powder, and chopped parsley sprigs. | 8. Return veal slices to the sauce. | 9. Add the cognac or brandy; heat through. | 10. Serve on preheated platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1	lb	sliced	403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
curry powder	3/4	teaspoon		4.875	0.8374	0.2144	0.2102
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	2		diced	128.0	29.888	3.52	0.32
milk	2	tablespoons	evaporated	69.0	1.662	0.687	7.152
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
parsley sprig	10		chopped	403.4676	0.0	89.7602	2.2667
cognac	2	tablespoons		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.