If you have a reliable source for veal, this is ideal for those spur-of-the-moment occasions that call for a touch of class. –The Monadnock Inn, Jaffrey Center, New Hampshire
Heat oil in large frying pan. Dredge cutlets in flour and saute until lightly browned on one side. Turn cutlets over and sprinkle with curry powder. Brown second side, remove from pan, and keep warm. Drain oil from pan, return to heat, and add onions. Cook for 1 minute, then add white wine. Continue cooking until liquid is reduced to 1 tablespoon. Stir in heavy cream and cook 1-2 minutes longer until sauce thickens. Serve cutlets on a bed of rice and coat with sauce.