2 lb. veal cutlet, boneless
1/4 tsp. salt
4 tbsp. flour
1/2 c. vegetable or safflower oil
1 lg. onion, thinly sliced
2-3 cloves minced garlic
1 tsp. paprika
2 bay leaves
1/2 c. water

Pound veal cutlets until 1/4 inch thin. Dip veal in flour to coat both sides. Heat oil in a skillet and saute veal 20-30 seconds on each side.

In a medium-sized crock pot, place one layer of onions, one clove minced garlic, a little paprika, one bay leaf, a pinch of salt and layer of veal. Continue to layer and finish with layer of onions. Add 1/2 cup of water and remaining salt. Cook slowly 7-8 hours, high 4-5 hours, until veal is nice and soft (it is all right if the veal starts to fall apart). Serve with cooked or baked potatoes. Serves 6-8.