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    You are in: Home / Recipes / Veal Scallops in a Creamy Paprika Onion Sauce Recipe
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    Veal Scallops in a Creamy Paprika Onion Sauce

    Veal Scallops in a Creamy Paprika Onion Sauce. Photo by Rita~

    1/2 Photos of Veal Scallops in a Creamy Paprika Onion Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    FlemishMinx's Note:

    This simple recipe is quick and easy to prepare yet pleasing to the eye and the tastebuds. I've made it with regular paprika, which contrary to popular opinion, does have a very pleasing flavor. If your veal scallops are very thick, you might wish first to pound them down thinner between two sheets of plastic wrap.

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    Units: US | Metric


    1. 1
      Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
    2. 2
      Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
    3. 3
      Add the paprika and mix completely into the oil.
    4. 4
      Add the onions, and cook them over moderate heat until they are completely softened.
    5. 5
      While the onions are cooking, salt and pepper the veal scallops.
    6. 6
      Dredge them in the flour making sure to cover all surfaces and sides.
    7. 7
      When the onions have softened, move them to the edge of the frying pan.
    8. 8
      Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
    9. 9
      Brown well, about three minutes per side.
    10. 10
      Now move the scallops to the outer edge of the pan and bring the onions back to the center.
    11. 11
      Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
    12. 12
      Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
    13. 13
      Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.

    Ratings & Reviews:

    • on November 11, 2004


      The sauce is delicious & the real star of this recipe! While I used veal & Rita used chicken, it would also be good with boneless pork chops. I sauteed a large red onion & 2 small white onions and kept them warm in the oven while I cooked the veal. Thanx Minx for another winner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2004


      This dish was tender, rich.I replaced the veal with chicken because of cost. Not sure on the weight of the veal so I used 1 1/2 pounds of chicken.That I seasoned with salt, pepper and garlic powder. I did have to remove the onions from the pan to brown the chicken. Then replaced the chicken with the onions stirring in the sour cream adding back the chicken. I garnished with a thinly sliced Thai pepper for color a kick.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veal Scallops in a Creamy Paprika Onion Sauce

    Serving Size: 1 (261 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 438.2
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 10.4 g
    Cholesterol 25.3 mg
    Sodium 37.3 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 4.0 g
    Sugars 7.5 g
    Protein 5.4 g

    The following items or measurements are not included:

    veal scallops

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