Paprika Cream Schnitzel
Yield
1 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
veal
steak |
|
| 4 | slices |
bacon
finely chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | teaspoon |
paprika
hungarian |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
tomato sauce
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal
steak |
|
| 4 | slices |
bacon
finely chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 5 | ml |
paprika
hungarian |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
tomato sauce
|
|
| 1 | x |
salt
|
*
|
Directions
Fry the bacon until done, then add the veal, which has been cut into portions and brown in the hot bacon fat.
Add the onion and brown.
Then season well with the paprika and salt.
Stir in the sour cream and tomato sauce.
Cover the pan and cook about 20 minutes.
Serve cutlets covered with the sauce.
