8 (4 oz.) veal escalopes or slices
4 tbsp. cooking oil
3 tbsp. Hungarian paprika
Flour for dredging
1 1/2 c. heavy cream
Salt and pepper
4 tbsp. sour cream

Heat oil in large saute pan. Pound out veal slices flat with meat hammer and season with salt and pepper. Dredge veal slices in flour, shaking off the excess and saute in hot oil. Brown veal on both sides, remove and set on plates for service. With pan on fire, add paprika and combine with pan drippings from the veal. Add heavy cream, mixing well with wire whisk. Bring to boil and simmer, reducing mixture until slightly thick. Adjust seasoning and ladle sauce over veal slices. Top each portion with 1 tablespoon sour cream and serve immediately with spaetzle. Or serve topped with tomatoes and green pepper slices over the sauce and a dollop of sour cream.