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.