Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
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
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
- 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.
- 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.
- In the skillet, cook remaining 1 cup onion
in 1 tablespoon butter over medium heat, stirring, until golden.
- Stir in chicken broth, tomato sauce and
paprika. Add cutlets and simmer, covered, for 15 to 20 minutes,
or until veal is tender.
- Meanwhile, prepare pasta according to
package directions; drain. Arrange pasta on a platter and top
- 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
Makes 8 servings.
Recipe is the property of Nestlé®
and Meals.com, used with permission.