Veal Paprikas

• Salt and black pepper to taste
• 1/4 cup fresh lemon juice
• 12 thin slices veal from the leg (scaloppine)
• 1 cup sour cream
• 1/2 cup chicken stock, preferably homemade (page 160)
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1/2 cup flour
• 1 onion, sliced
• 1 tablespoon hot paprika, plus a sprinkling for garnish
• Chopped fresh parsley leaves for garnish, optional

1. Lightly sprinkle salt, pepper, and the lemon juice over the veal; let sit while you prepare the other ingredients.
2. Whisk together the sour cream and stock.
3. Heat the oil in a large skillet over medium-high heat.
4. Dip a piece of the veal into the flour and slide into the skillet; repeat until the skillet is full but not crowded.
5. Fry until nicely browned on both sides, just a minute or two on each, adjusting the heat so that the meat browns quickly and nicely but does not burn; remove each piece from the skillet as it finishes cooking.
6. When all the meat is cooked, saute the onion in the same skillet until softened, about 5 minutes.
7. Sprinkle the paprika over the onion and return the meat to the pan.
8. When the meat is warm again, pour in the sour creamstock mixture and heat through, being careful not to let the sauce boil.
9. Sprinkle with a little paprika, garnish with parsley if you like, and serve.
10. In step 3, add 1 tablespoon minced garlic along with the onion.
11. In step 3, add 2 tablespoons drained capers along with the sour creamstock mixture.

salt, lemon juice, thin slices veal, sour cream, chicken stock, corn, flour, onion, hot paprika, parsley

Taken from www.epicurious.com/recipes/food/views/veal-paprikas-386346 (may not work)