Veal cutlets are sautéed and served in a rich paprika-sour cream sauce with onions, finished with parsley and optional capers or anchovies. Traditionally accompanied by spätzle or buttered egg noodles.
Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets
Season with: ½ teaspoon salt; ½ teaspoon black pepper
Dredge in: ½ cup flour
Shake off the excess. Heat in a large skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter
Brown the cutlets in batches, being careful not to crowd the skillet, and cook quickly, 30 to 60 seconds each side. Transfer to the platter as the cutlets brown and keep warm in the oven. Add more oil and butter to the skillet as needed. You may serve the cutlets simply seasoned to taste with: Salt and black pepper; Lemon juice
Or keep them warm in the oven, drain off most of the fat, and make, if desired: (Herb Pan Sauce)
Pour the sauce over the veal and, if desired, serve garnished with: (Sautéed Mushrooms or Garlic-Braised Broccoli Rabe)
¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
Sub-recipe steps
Combine in a bowl: 1½ cups all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking powder; Pinch of grated or ground nutmeg
Beat together in a small bowl: 2 large eggs; ½ cup water or milk
Add to the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Bring to a simmer in a large saucepan: 6 cups salted water or chicken stock or broth
Drop small bits of the batter from a spoon into the bubbling liquid, or force the batter through a colander, potato ricer, or spätzle maker to produce strands of dough that will puff into irregular shapes. The spätzle are done when they float to the surface. They should be delicate, light, and slightly chewy. If the first few taste heavy and dense, add a few more drops of water or milk to the batter before continuing. Lift the cooked spätzle from the saucepan with a strainer or slotted spoon. Serve sprinkled with: Melted butter or ⅓ cup Browned or Buttered Bread Crumbs
Or transfer to a shallow broilerproof baking dish and preheat the broiler. Top the spätzle with: ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
Broil until the cheese is melted, about 1 minute.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Sautéed Veal Cutlets or Scaloppine
2 tablespoons butter
1 small onion, thinly sliced
1 cup chicken stock or broth
3 tablespoons sweet paprika
½ cup sour cream
Salt and black pepper
2 tablespoons chopped parsley
(1 tablespoon capers or chopped anchovies)
1 Spätzle or Buttered Egg Noodles
Let's Cook
Step 1.
Prepare: Sautéed Veal Cutlets or Scaloppine
Step 2.
After browning the cutlets, wipe out the skillet and melt: 2 tablespoons butter
Step 3.
Add and cook, stirring, until lightly browned: 1 small onion, thinly sliced
Step 4.
Add and simmer for 5 minutes: 1 cup chicken stock or broth; 3 tablespoons sweet paprika
Step 5.
Stir in: ½ cup sour cream
Step 6.
Add the veal and just heat through. Do not boil. Season to taste with: Salt and black pepper
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