Paprika Schnitzel

Bonita Malone’s Paprika Schnitzel

Yields: 4-5

Ingredients

• Cutlets
  – 4–5 servings of sautéed veal cutlets or scaloppine

• Sauce base
  – 2 tablespoons butter
  – 1 small onion, thinly sliced
  – 1 cup chicken stock or broth
  – 3 tablespoons sweet paprika

• To finish
  – ½ cup sour cream
  – Salt and black pepper, to taste

• Garnish
  – 2 tablespoons chopped parsley
  – Optional: 1 tablespoon capers or chopped anchovies

Directions

Prepare the cutlets

• Use sautéed veal cutlets or scaloppine (thinly sliced veal), cooked as directed in the preceding section.

2. Make the sauce

1. After browning and removing the cutlets, wipe out the skillet dry.

2. Melt 2 tablespoons butter in the same pan.

3. Add the thinly sliced onion, cooking and stirring until it's lightly browned.

4. Pour in 1 cup chicken stock or broth and stir in 3 tablespoons sweet paprika.

5. Simmer gently for about 5 minutes until the sauce is heated through and flavors meld.

3. Finish with sour cream

• Remove the pan from direct heat. Stir in ½ cup sour cream.

• Gently reintroduce the cooked cutlets to the sauce to heat through—do not boil after adding sour cream to prevent curdling.

• Season to taste with salt and black pepper.

4. Garnish & serve

• Sprinkle over 2 tablespoons chopped parsley, and optionally 1 tablespoon capers or chopped anchovies, for a briny brightness.

• Serve warm, topping the cutlets with sauce. Traditional accompaniments include spaetzle or buttered egg noodles.