Paprika Schnitzel

Ingredients

• Hide ingredients for Sautéed Veal Cutlets or Scaloppine 1 Sautéed Veal Cutlets or Scaloppine (opens in new tab) Sautéed Veal Cutlets or Scaloppine
  • 1 pound veal cutlets
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper
  • Lemon juice

  Sub-recipe steps

  1. Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets
  2. Season with: ½ teaspoon salt; ½ teaspoon black pepper
  3. Dredge in: ½ cup flour
  4. Shake off the excess. Heat in a large skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter
  5. 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
  6. Or keep them warm in the oven, drain off most of the fat, and make, if desired: (Herb Pan Sauce)
  7. Pour the sauce over the veal and, if desired, serve garnished with: (Sautéed Mushrooms or Garlic-Braised Broccoli Rabe)
• 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)
• Hide ingredients for Spätzle or Buttered Egg Noodles 1 Spätzle or Buttered Egg Noodles (opens in new tab) Spätzle or Buttered Egg Noodles
  • 1½ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • Pinch of grated or ground nutmeg
  • 2 large eggs
  • ½ cup water or milk
  • 6 cups salted water or chicken stock or broth
  • ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda

  Sub-recipe steps

  1. Combine in a bowl: 1½ cups all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking powder; Pinch of grated or ground nutmeg
  2. Beat together in a small bowl: 2 large eggs; ½ cup water or milk
  3. 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
  4. 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
  5. 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
  6. Broil until the cheese is melted, about 1 minute.