Veal Viennese With Sour Cream Recipe
Here is a Veal Viennese With Sour Cream recipe that is sure to get you hooked to it!. Popularly served as a Side Dish, the Canadian Veal Viennese With Sour Cream is liked by one and all. I cant believe you just have not tried my Veal Viennese With Sour Cream recipe, yet.
Ingredients
2 slices (about 1 1/2 lbs.) veal round steak
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup fat
1 can (16 oz.) small whole onions, drained
2 tablespoons sesame seed
1/4 cup butter or margarine
2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
1 can (10 1/2oz.) condensed cream of chicken soup
1 cup dairy sour cream
1/4 teaspoon seasoned salt
Directions
Coat meat with a mixture of the flour, salt, paprika, poultry seasoning, and pepper.
Pound meat on one with a meat hammer.
Turn and repeat process until flour mixture is well pounded in and meat is about 1/4 inch thick.
Brown meat on both sides in hot fat in a large skillet.
Transfer meat to a 1 1/2 quart shallow baking dish.
Put onions into dish; set aside.
Lightly brown sesame seed in the hot butter in the skillet, stirring frequently.
Add bread crumbs and stir until well coated.
Remove from heat and add cheese; toss until well mixed.
Spoon over the meat.
Pour in water.
Bake at 350°F 1 hour, or until meat is tender.
If necessary, add more water during baking.
When meat is almost tender, heat the soup to boiling in a saucepan.
Stirring constantly, gradually add the sour cream.
Mix in seasoned salt.
Heat (do not boil).
Pound meat on one with a meat hammer.
Turn and repeat process until flour mixture is well pounded in and meat is about 1/4 inch thick.
Brown meat on both sides in hot fat in a large skillet.
Transfer meat to a 1 1/2 quart shallow baking dish.
Put onions into dish; set aside.
Lightly brown sesame seed in the hot butter in the skillet, stirring frequently.
Add bread crumbs and stir until well coated.
Remove from heat and add cheese; toss until well mixed.
Spoon over the meat.
Pour in water.
Bake at 350°F 1 hour, or until meat is tender.
If necessary, add more water during baking.
When meat is almost tender, heat the soup to boiling in a saucepan.
Stirring constantly, gradually add the sour cream.
Mix in seasoned salt.
Heat (do not boil).
