Paprika Schnitzel
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
lard
|
*
|
| 1 | tablespoon |
paprika
|
|
| 3 | each |
onions
sliced |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal cutlets
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
lard
|
*
|
| 15 | ml |
paprika
|
|
| 3 | each |
onions
sliced |
|
| 118 | ml |
sour cream
|
|
Directions
Cut meat into serving pieces, dip in flour mixed with salt and pepper.
Heat fat in skillet, stir in paprika.
Cook onions in this until glassy.
Add meat, cook until brown on both sides.
Stir in sour cream, cover, and cook slowly until meat is tender.
