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Veal Cutlets in Sour Cream Gravy




Source of Recipe


From the Houston Junior League Cookbook. The Junior League of Houston, Inc.


List of Ingredients




4 large veal cutlets, 1/2-inch thick
Salt
Flour
1/2 cup bacon drippings
Paprika
2 onions, sliced crosswise
2 cups sour cream
Lemon slices
Parsley sprigs


Recipe



Season cutlets with salt and dredge with flour. Heat bacon drippings in large skillet and add enough paprika to make the drippings very red. Lightly saut� onions in drippings. (Onions will separate into rings). Remove saut�ed onions and brown meat in drippings. Put onions back in skillet with browned cutlets. Add sour cream and stir. Cover and cook over very low heat until meat is completely tender. If it is necessary to thin gravy, add a little more water. Garnish with lemon slices and parsley sprigs. The gravy is delicious over rice.
Serves 4.