Stuffed veal cutlets are simmered in apaprika seasoned mixture of chicken broth and tomato sauce andserved over pasta, topped with the same pan sauce mixed withsour cream.
Recipe: Veal Birds Paprika
9 tablespoons butter – divided use 1 1/2 cups chopped onion – divided use 1/2 cup sliced mushrooms 1 cup dry bread crumbs 1 teaspoon crushed dried basil 3/4 teaspoon salt – divided use 1/4 teaspoon ground black pepper 3 pounds veal cutlets, butterflied for stuffing 1/2 cup chicken broth 1/2 cup tomato sauce 2 tablespoons paprika 1 cup sour cream 8 ounces pasta
In a large heavy skillet, melt 6 tablespoonsof the butter over medium heat. Cook 1/2 cup of the onion andmushrooms, stirring occasionally, until onion is golden. Stirin bread crumbs, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper;set aside to cool.
Divide onion filling among cutlets. Foldin long sides of each cutlet; roll and tie at each end. In thesame skillet, heat 2 tablespoons of the butter over medium heat.Brown cutlets on all sides and remove from pan.
In the skillet, cook remaining 1 cup onionin 1 tablespoon butter over medium heat, stirring, until golden.
Stir in chicken broth, tomato sauce andpaprika. Add cutlets and simmer, covered, for 15 to 20 minutes,or until veal is tender.
Meanwhile, prepare pasta according topackage directions; drain. Arrange pasta on a platter and topwith veal.
Whisk sour cream, 1/4 teaspoon salt and1/8 teaspoon pepper into pan juices. Cook sauce until hot, stirringoccasionally, but do not boil. Spoon over veal and noodles toserve.
Makes 8 servings.
Recipe is the property of Nestl ®and Meals.com, used with permission.
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