2 lbs. veal cutlets
6 tbsp. butter
2 tbsp. flour
1 tbsp. instant minced onion
1/2 tsp. salt
1/2 tsp. paprika
1 can chicken broth
1/4 c. white wine
1/4 - 1/2 c. chopped ripe olives
1/2 c. sour cream
1/2 tsp. lemon juice

Saute veal in butter until golden brown on each side. Remove meat to a heated serving platter and keep warm. Stir flour into pan drippings; add onion, salt and paprika. Gradually pour in chicken broth and wine; stir until mixture thickens. Add olives and sour cream; heat while stirring, but do NOT boil. Add lemon juice and pour over veal. Serve with hot buttered noodles, sprinkled with poppy seeds. Serves 6.