Title: Paprika Cream Schnitzel
Categories: Penn Veal
Yield: 1 Servings
| 1 1/2 | lb | Veal steak |
| 2 | tb | Onion, chopped |
| 1 | c | Sour cream |
| | | Salt |
| 4 | | Sl Bacon, finely chopped |
| 1 | ts | Paprika, hungarian |
| 1/2 | c | Tomato sauce |
Fry the bacon until done, then add the veal, which has been cut into
portions and brown in the hot bacon fat. Add the onion and brown. Then
season well with the paprika and salt. Stir in the sour cream and tomato
sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with
the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.