Veal Paprikas Recipe

Name: Veal Paprikas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and black pepper to taste; 1/4 cup fresh lemon juice; 12 thin slices veal from the leg (scaloppine); 1 cup sour cream; 1/2 cup chicken stock, preferably homemade (page 160); 3 tablespoons corn, grapeseed, or other neutral oil; 1/2 cup flour; 1 onion, sliced; 1 tablespoon hot paprika, plus a sprinkling for garnish; Chopped fresh parsley leaves for garnish, optional

Servings: persons

Salt and black pepper to taste
1/4 cup fresh lemon juice
12 thin slices veal from the leg (scaloppine)
1 cup sour cream
1/2 cup chicken stock, preferably homemade (page 160)
3 tablespoons corn, grapeseed, or other neutral oil
1/2 cup flour
1 onion, sliced
1 tablespoon hot paprika, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish, optional

1
Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients.
2
Whisk together the sour cream and stock.
3
Heat the oil in a large skillet over medium-high heat.
4
Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded.
5
Fry until nicely browned on both sides, just a minute or two on each, adjusting the heat so that the meat browns quickly and nicely but does not burn; remove each piece from the skillet as it finishes cooking.
6
When all the meat is cooked, saute the onion in the same skillet until softened, about 5 minutes.
7
Sprinkle the paprika over the onion and return the meat to the pan.
8
When the meat is warm again, pour in the sour creamstock mixture and heat through, being careful not to let the sauce boil.
9
Sprinkle with a little paprika, garnish with parsley if you like, and serve.
10
In step 3, add 1 tablespoon minced garlic along with the onion.
11
In step 3, add 2 tablespoons drained capers along with the sour creamstock mixture.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt and black pepper to taste, 1/4 cup fresh lemon juice, 12 thin slices veal from the leg (scaloppine), 1 cup sour cream, and more.

Yes, Veal Paprikas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Paprikas

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