Product Recipes
- 2 pounds veal, thinly sliced and hammered (add salt and freshly ground pepper)
- 3 tbsp salad oil
- 1 tbsp butter
- 2 finely chopped shallots
- 1 tbsp paprika
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 cup sour cream
- Brown veal cutlets in oil. Cook quickly over high heat. Transfer to baking dish.
- Melt butter in same skillet, add onions; do not brown.
- Stir in paprika, wine and cook down — but not too thick.
- Add broth and sour cream slowly. Pour over meat.
- Bake 25 minutes in slow oven (275° F)
