Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.69 Kcal (1443 kJ) | ||
| Calories from fat | 179.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.98g | 31% | |
|---|---|---|---|
| Cholesterol | 117.93mg | 39% | |
| Sodium | 767.11mg | 32% | |
| Potassium | 605.72mg | 13% | |
| Total Carbs | 9.02g | 3% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 28.91g | 58% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 156.59 Kcal (656 kJ) | ||
| Calories from fat | 81.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 31% | |
|---|---|---|---|
| Cholesterol | 53.57mg | 39% | |
| Sodium | 348.5mg | 32% | |
| Potassium | 275.18mg | 13% | |
| Total Carbs | 4.1g | 3% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 0.95g | 8% | |
| Protein | 13.14g | 58% | |
| Vitamin C | 7.6mg | 28% | |
| Iron | 0.3mg | 4% | |
| Calcium | 31.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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