Veal with Dumplings

• 2 pounds veal cutlets 1 inch pieces
• 1 x flour, all-purpose
• 4 tablespoons butter
• 1 x salt and black pepper
• 1 cup water
• 1 large onions sliced
• 2 tablespoons butter
• 1 can soup, cream of chicken
• 1 3/4 cups water
• 2 cups flour, all-purpose
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 tablespoon poppy seed
• 1/4 cup vegetable oil
• 1 cup milk
• 3 tablespoons butter melted
• 3/4 cup bread crumbs
• 1 cup sour cream
• 1 cup soup, cream of chicken

1. Veal: Roll veal in flour and brown quickly in butter.
2. Add salt, pepper and water; simmer 30 minutes.
3. Meanwhile, in another pan, slowly cook onion in butter.
4. Pour the veal intoa 9 x 13 inch casserole; arrange onion on top.
5. In the veal skillet, bring the soup and water to a boil and pour over veal.
6. Dumplings: Preheat oven to 375F (190C).
7. Mix together first 5 dumpling ingredients.
8. Stir in oil and milk.
9. Mix melted butter and breadcrumbs, roll tablespoons of batter into thebreadcrumb mixture and place on top of veal.
10. Bake 20 minutes.
11. Combine and heat the sauce ingredients.
12. Pass the sauce separately to be poured over dumplings and veal.

veal cutlets, flour, butter, salt, water, onions, butter, soup, water, flour, baking powder, salt, poultry seasoning, poppy seed, vegetable oil, milk, butter, bread crumbs, sour cream, soup

Taken from recipeland.com/recipe/v/veal-dumplings-42094 (may not work)