Paprika Veal

Oxmoor House
4 servings


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4 (1/2-inch-thick) veal cutlets
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup all-purpose flour
1 teaspoon paprika
1/4 cup plus 2 tablespoons vegetable oil
1 large onion, sliced and separated into rings
3/4 cup water
1/2 cup commercial sour cream
Fresh parsley sprigs


Sprinkle cutlets with salt and pepper. Dredge in flour, coating well. Sprinkle with paprika.

Sauté cutlets in oil in a large skillet over medium heat 5 minutes on each side or until lightly browned. Remove cutlets from skillet to a paper towel, and discard pan drippings.

Return cutlets to skillet, and top with onion rings. Add water; cover and cook over low heat 45 minutes or until onion is tender. Remove from heat. Stir in sour cream just before serving. Transfer cutlets to a serving platter. Spoon sauce over top and garnish with parsley.

Created date

February 2010