Paprika Schnitzel

By debrcovey

Ingredients

• 3 Tbsp flour
• 2 tsp paprika
• 1 tsp salt
• 6 veal cutlet
• 2 Tbsp butter
• 1 can (4 oz) sliced mushrooms
• mushroom liquid
• Sauce
• 1 Tbsp butter
• 1/2 cup chopped onion
• 1 Tbsp flour
• 1 cup milk
• 1 bay leaf crushed
• 1/2 tsp caraway seed
• 1 cup dairy sour cream at room temp

Preparation

Step 1

Combine flour, paprika and salt; coat meat with mixture
In skillet, melt 2 Tbsp butter; brown meet slowly, about 5-10 minutes each side
Drain mushrooms; set aside. Add mushroom liquid to skillet; cover and simmer until meat is fork tender. Remove the meat to a warm platter.

Sauce:
Add 1 Tbsp butter, onion and reserved mushrooms to drippings in skillet; saute until onions are tender. Stir in 2 Tbsp flour. Remove from heat; gradually stir in milk; add bay leaf and caraway seed. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat.