Marinate veal cutlets in lemon juice for an hour turning them after 30 minutes.
Mix salt and flour together.
Pat cutlets dry, dip them in salted flour and shake off excess.
In a skillet, saute cutlets in oil over medium high heat, lightly browning them about 3 or 4 minutes on each side.
Lift out of pan, place in baking dish and set aside.
Using the same skillet, saute the onions until they are a light golden color.
Stir in paprika, coating the onions, then add the chicken stock and bring it to a boil, stirring in any brown bits left in the pan from the meat.
Pour onion stock mixture over cutlets, cover and bake in a preheated oven for 1 hour, or until tender when pierced with a fork.
Meanwhile, combine flour and cornstarch and stir it gradually into the yogurt.
Place yogurt mixture in skillet and set aside.
When cutlets are tender, pour the liquid off into the yogurt mixture, stirring to prevent lumps.
Simmer for 5 minutes or so, until the sauce is thickened.
Pour sauce over cutlets.
Garnish with chopped parsley and serve immediately.