Veal Birds Paprika

Stuffed veal rolls served over pasta and topped with a simple sour cream and tomato pan sauce.

Recipe Ingredients:

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

Cooking Directions:

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

Makes 8 servings.