Veal Paprikas

Name: Veal Paprikas
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Cuisine: Hungarian
Ingredients: ½ cup flour; 1 onion, sliced; 1 tablespoon hot paprika, plus a sprinkling for garnish; Chopped fresh parsley leaves for garnish, optional; ½ cup chicken stock, preferably homemade; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; ¼ cup fresh lemon juice; Salt and black pepper to taste; 1 cup sour cream; 12 thin slices veal from the leg (scaloppine); Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This classic Hungarian dish employs paprika liberally, but it does not overpower the dish, because the spiciness is tempered by the sour cream. This is good over buttered noodles or rice or with bread.

Other cuts of meat you can use here: cutlets or chunks of pork, chicken, or turkey.

Ingredients

Salt and black pepper to taste
¼ cup fresh lemon juice
12 thin slices veal from the leg

Europe
Hungary
Main course
Eastern Europe

Method

Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients. Whisk together the sour cream and stock.
Heat the oil in a large skillet over medium-high heat. Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded. Fry until nicely browned on both si