Paprika Schnitzel - Recipe

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PAPRIKA SCHNITZEL

3 tablespoons flour
2 teaspoons paprika
1 teaspoon salt
6 veal cutlets (about 1 1/2 lbs.)
2 tablespoons butter
1 can (4 oz.) sliced mushrooms
Mushroom liquid

Combine flour, paprika and salt; coat meat with mixture.

In skillet melt 2 tablespoons butter; brown meat slowly, about 10 minutes for each side. Drain mushrooms; set aside. Add mushroom liquid to skillet; cover and simmer until meat is fork-tender. Remove meat to warm platter.

Sauce:

1 tablespoon butter
1/2 cup chopped onion
2 tablespoons flour
1 cup milk
1 bay leaf, crushed
1/2 teaspoon caraway seed
1 cup dairy sour cream at room temperature
Salt

Add 1 tablespoon butter, onion and reserved mushrooms to drippings in skillet; sauté until onion is tender. Stir in 2 tablespoons flour. Remove from heat; gradually stir in milk; add bay leaf and caraway seed. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat.

Makes 6 servings.

Submitted by: CM

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recipe reviews
Paprika Schnitzel

· Jun 26 · #71826

Colette (Alabama) says:

CM...has soo many great recipes on here.....Thanks!

Reply

· Sep 3 · #77554

Mojoqe2 (Virginia) says:

This is a fantastic recipe, and very authentic. However, as a Hungarian, I added more paprika (about 1 1/2 Tbsp.) to the flour. I used more flour (3/4 cup) since I was making a huge batch of schnitzel. I then used 2 Tbsp. of the leftover flour/salt/paprika mixture to make the sauce (instead of just plain flour). The bay leaves and caraway seeds stole the show, and reminded me of my Hungarian momma's cooking when I was a child.
My kids thought it was great, and even my son who hates mushrooms gobbled it up.

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