Stuffed veal cutlets are simmered in a paprika seasoned mixture of chicken broth and tomato sauce and served over pasta, topped with the same pan sauce mixed with sour cream.

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

1. In a large heavy skillet, melt 6 tablespoons of the butter over medium heat. Cook 1/2 cup of the onion and mushrooms, stirring occasionally, until onion is golden. Stir in bread crumbs, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside to cool.
2. Divide onion filling among cutlets. Fold in long sides of each cutlet; roll and tie at each end. In the same skillet, heat 2 tablespoons of the butter over medium heat. Brown cutlets on all sides and remove from pan.
3. In the skillet, cook remaining 1 cup onion in 1 tablespoon butter over medium heat, stirring, until golden.
4. Stir in chicken broth, tomato sauce and paprika. Add cutlets and simmer, covered, for 15 to 20 minutes, or until veal is tender.
5. Meanwhile, prepare pasta according to package directions; drain. Arrange pasta on a platter and top with veal.
6. Whisk sour cream, 1/4 teaspoon salt and 1/8 teaspoon pepper into pan juices. Cook sauce until hot, stirring occasionally, but do not boil. Spoon over veal and noodles to serve.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.