Veal Cutlets Viennese Recipe

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

1. Saute/fry veal in butter till golden on each side.
2. Remove meat to a heated serving platter and keep hot.
3. Stir flour into pan drippings; add in onion, salt and paprika.
4. Gradually pour in chicken broth and wine; stir till mix thickens.
5. Add in olives and lowfat sour cream; heat while stirring, but don't boil.
6. Add in lemon juice and pour over veal.
7. Serve with warm buttered noodles, sprinkled with poppy seeds.
8. Serves 6.

veal cutlets, butter, flour, onion, salt, paprika, chicken broth, white wine, olives, sour cream, lemon juice

Taken from cookeatshare.com/recipes/veal-cutlets-viennese-21446 (may not work)