Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         veal cutlets -- sliced thin
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     3/4  teaspoon      curry powder
   3      tablespoons   vegetable oil
   2                    onions -- diced
   2      tablespoons   evaporated milk
   2      tablespoons   tomato paste
   1                    lemon -- juiced
  10                    parsley sprigs -- chopped
   2      tablespoons   cognac or brandy

Preparation:

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; sauté 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.