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.