Veal Paprika - serves 6

2 pounds veal cutlets, trimmed and pounded thin
2 tbsp butter
1 tbsp oil
2 onions, sliced thin
1 1/2 tbsp paprika
1 1/2 cups chicken broth
1 cup sour cream
Salt to taste

Cut the veal into 2-inch squares. Melt the butter and oil in a skillet, add the onions, and cook, stirring until golden brown. Push the onions to the side of the pan, add the veal, and brown lightly. Stir in the paprika and then chicken broth.
Simmer, uncovered, until most of the liquid has evaporated. Before serving, turn down the heat, whisk in the sour cream, add salt to taste, and heat through without boiling.