15 ounces boneless lean veal cutlets (cut from leg)
\n1\/2 C. fresh lemon juice
\n3\/4 C. nonfat sour cream
\n2 tsp. cornstarch
\n1 T. + 1 tsp. all-purpose flour
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n2 tsp. vegetable oil
\n2 medium onions, thinly sliced
\n1 T. + 1 tsp. mild or 1 tsp. hot Hungarian paprika
\n3\/4 C. low-sodium chicken broth<\/p>\n
Place veal between 2 sheets of wax paper; with meat mallet or bottom of heavy saucepan, gently pound veal to 1\/8″ thickness. Remove and discard wax paper; set veal aside. Pour juice into gallon-size sealable plastic bag; add veal. Seal bag, squeezing out air; turn to coat veal. Refrigerate 1 hour, turning bag occasionally. Drain veal, reserving 3 T. of the juice; pat veal dry. In small bowl, combine sour cream, cornstarch and reserved juice, stirring until cornstarch is dissolved; set aside. On sheet of wax paper or paper plate, combine flour, salt and pepper; one at a time, place each veal cutlet into flour mixture, coating one side only. In large nonstick skillet, heat 1 tsp. of the oil; add veal, flour-side down. Cook over medium heat, turning once, 7-8 minutes, until veal is cooked through and golden brown. With slotted spoon, remove veal from skillet; set aside. In same skillet, heat remaining 1 tsp. oil; add onions. Cook over medium heat, stirring frequently, 8-10 minutes, until onions are golden brown; reduce heat to low. Sprinkle onions with paprika; cook, stirring constantly, 2-3 minutes, until onions are evenly coated (do not burn). Add broth to onion mixture; bring liquid to a boil, scraping up browned bits from bottom of skillet. Cook over high heat, stirring occasionally, until liquid is reduced in volume by about half; reduce heat to low. Stir reserved sour cream mixture into onion mixture; cook, stirring occasionally, 3 minutes, until mixture comes just to a boil. Reduce heat; add veal, spooning some of the onion mixture over veal. Cook 1-2 minutes, until veal is heated through (do not boil). Divide evenly among 4 plates and serve.<\/p>\n
Yield: 4 servings
\nServing Size: 3oz. Veal with 1\/2 C. Onion Mixture<\/p>\n
Calories: 210
\nFat: 5g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
15 ounces boneless lean veal cutlets (cut from leg) 1\/2 C. fresh lemon juice 3\/4 C. nonfat sour cream 2 tsp. cornstarch 1 T. + 1 tsp. all-purpose flour 1\/4 tsp. salt 1\/4 tsp. freshly ground black pepper 2 tsp. vegetable oil 2 medium onions, thinly sliced 1 T. + 1 tsp. mild or 1 tsp. hot Hungarian paprika 3\/4 C. low-sodium chicken broth Place veal between 2 sheets of wax paper; with meat mallet or bottom of heavy saucepan,…<\/p>\n