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Paprika Schnitzel

  • 1 1/2 pound leg of veal
  • 2 tablespoons salt
  • Strips of fat back
  • 1 ounce onions
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup cream
  • Pinch paprika
  • 1 tablespoon vinegar
  • Salt
Cut meat into slices 1/2 inch thick and salt. Roast strips of fat until crisp, remove and keep hot. Fry onions in fat until light brown. The "schnitzels" are dipped in flour and fried in butter-remove and place on a platter. Mix paprika with the cream and pour into the pan and allow to come to a boil. Season with vinegar and salt. Pour the sauce over the meat, delicately sprinkle with onions and brown pieces of fat.
Submitted by Cassyjean - Torrington, CT May 23, 2009
15 min 30 min 45 min


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