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PAPRIKA SCHNITZEL
4 to 5 servings

Prepare:

  • Sautéed Veal Cutlets or Scaloppine

After browning the cutlets, wipe out the skillet and melt:

  • 2 tablespoons butter

Add and cook, stirring, until lightly browned:

  • 1 small onion, thinly sliced

Add and simmer for 5 minutes:

  • 1 cup chicken stock or broth
  • 3 tablespoons sweet paprika

Stir in:

  • ½ cup sour cream

Add the veal and just heat through. Do not boil. Season to taste with:

  • Salt and black pepper

Garnish with:

  • 2 tablespoons chopped parsley
  • (1 tablespoon capers or chopped anchovies)

Serve with:

Own a physical copy? Find this recipe on page 476.
Meat