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Paprika Schnitzel




Source of Recipe


From the Houston Junior League Cookbook


List of Ingredients




4 large veal cutlets, 1/2 inch thick
Salt to taste
1/3 cup Flour
1/4 cup bacon drippings
2 Tablespoons Paprika
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs



Recipe



Season cutlets with salt and dredge with flour--one side
only. Heat bacon
drippings in large skillet and add paprika stir to make the
drippings very red. Lightly sauté onions in drippings.
(Onions will separate into rings). Remove sautéed onions
and brown meat in drippings. Put onions back in skillet
with browned cutlets. Add sour cream and stir. Cover and
cook over very low heat until meat is completely tender. If
it is necessary to thin gravy, add a little broth or water.
Garnish with lemon slices and parsley sprigs.
SERVES: 4
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Copyright 1992 The Junior League of Houston, Inc. All
rights reserved.

Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.