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  • Veal Cutlets Viennese

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    Veal Cutlets Viennese
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 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

    Directions

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

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