Kalbsshnitzel In Currysosse Veal Steaks Lemon Curry Recipes
KALBSSHNITZEL IN CURRYSOSSE (VEAL STEAKS / LEMON & CURRY)
Make and share this Kalbsshnitzel in Currysosse (Veal Steaks / Lemon & Curry) recipe from Food.com.
Provided by rangapeach
Categories Veal
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 tomato paste and a little water.
- Cook until bubbly.
- Add lemon juice, rest of curry powder, and the coconut milk
- Add the cognac or brandy
- Return the veal to the sauce and warm through.
- Serve on preheated platter and sprinkle with parsley.
Nutrition Facts : Calories 288.3, Fat 18.7, SaturatedFat 4.9, Cholesterol 95.3, Sodium 458.4, Carbohydrate 6.7, Fiber 1.4, Sugar 2.5, Protein 23.4
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KALBSSXHNITZEL IN CURRYSOSSE (VEAL STEAKS / LEMON AND CURRY)
Season veal with salt, pepper and ½ teaspoon 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.
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Servings 4Calories 409 per servingTotal Time 50 mins
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KALBSSCHNITZEL IN CURRYSOSSE (VEAL STEAKS / LEMON AND CURRY)
Season veal with salt, pepper and ½ teaspoon 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.
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KALBSCHNITZEL IN CURRYSOSSE (VEAL STEAKS IN CURRY) RECIPE
Season veal with salt, pepper and ½ teaspoon 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.
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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 ...
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