Veal Paprikas

This classic Hungarian dish, Veal Paprikash, stands out with its generous use of paprika, balanced perfectly by the richness of sour cream. Traditionally served over buttered egg noodles, pasta, rice, or with bread, it’s a comforting and flavorful meal that brings the essence of Hungary to your table. In this recipe, we’ll guide you through preparing the delightful Veal Paprikash, and we’ll also explore two delicious Italian variations: Veal Scaloppine and Saltimbocca.

The main star of this dish is thin slices of veal from the leg, known as scaloppine. The tender veal is first lightly seasoned with salt, pepper, and lemon juice, enhancing its natural flavors. It’s then pan-fried to perfection, creating a beautifully browned exterior. The magic happens when the cooked veal is combined with a luscious sauce made of sour cream, stock, and, of course, plenty of paprika.

Let’s dive into the delightful world of Hungarian cuisine with this versatile and mouthwatering Veal Paprikash recipe!

MAKES: 4 servings

TIME: 25 minutes

INGREDIENTS:

• 12 thin slices of veal from the leg (scaloppine), 1½ to 2 pounds
• Salt and freshly ground black pepper
• ¼ cup freshly squeezed lemon juice
• 1 cup sour cream
• ½ cup chicken stock
• ½ cup all-purpose flour
• 3 tablespoons neutral oil, like grapeseed or corn
• 1 onion, sliced
• 1 tablespoon minced garlic (optional)
• 1 tablespoon hot paprika, plus a sprinkling for garnish
• Chopped fresh parsley leaves for garnish (optional)

INSTRUCTIONS:

1. The cutlets should be less than ¼ inch thick; if they’re not, pound them gently between 2 sheets of wax paper using a flat rolling pin, the back of a skillet, or a wine bottle. Lightly sprinkle salt, pepper, and lemon juice over the veal.
2. Whisk together the sour cream and chicken stock. Place the flour on a plate.
3. Put the oil in a large skillet over medium-high heat. When hot, dip a piece of veal into the flour and slide it into the skillet. Repeat until the skillet is full but not crowded. Fry the veal until nicely browned on both sides, just a minute or two on each side. Adjust the heat to prevent burning. Remove each piece from the skillet as it finishes cooking.
4. Once all the veal is cooked, add the sliced onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic if using. Sprinkle with paprika and return the veal to the pan. Warm the meat again, then pour in the sour cream–stock mixture. Heat through, being careful not to let the sauce boil. Garnish with a sprinkling of paprika and chopped fresh parsley, if desired, and serve.

VARIATIONS:

• Veal Scaloppine: Replace the sour cream with dry white wine. Use thinly sliced lemon (including the skin) instead of onion. Use olive oil or butter instead of the neutral oil and omit the paprika. In Step 3, add the lemons to the skillet and stir in the wine and stock. Bring the mixture to a boil until it thickens slightly, then return the veal to the pan, stir gently to coat the pieces with sauce, and heat through. Stir in a couple of tablespoons of rinsed capers at the last minute and serve.

• Saltimbocca: Skip the lemon juice, sour cream, and chicken stock. Instead, place 1 or 2 fresh sage leaves on each piece of veal and lay 1 or 2 thin slices of prosciutto over the top. Lightly pound the prosciutto into the veal using a mallet or the bottom of a skillet, aiming for a thickness of about ¼ inch. Proceed with Step 2, transferring the meat to a serving platter in a 200°F oven. In Step 3, omit the onion, garlic, and paprika. Instead, add 1 cup dry white wine or ¾ cup Marsala to the pan and cook, stirring and scraping the bottom, until the liquid is reduced by one-third. Stir in 2 tablespoons of butter. Adjust the seasoning, drizzle the sauce over the veal, and serve immediately.

Explore the vibrant flavors of Hungary and Italy with these delightful variations of Veal Paprikash. Whichever way you choose to prepare it, this dish promises to be a delightful and satisfying culinary experience!