Veal Chops Paprikash
Indulge in the rich, comforting flavors of Veal Chops Paprikash, a delectable dish inspired by classic Hungarian cuisine. This recipe features tender, golden-browned veal chops simmered in a luscious paprika-infused sauce, enhanced by the sweetness of caramelized onions and the creaminess of sour cream. The use of Hungarian sweet paprika elevates the flavor profile, while freshly chopped parsley adds a burst of freshness. Perfectly balanced and deeply satisfying, this one-pan dish is easy to prepare, yet elegant enough for special occasions. Serve it alongside buttered noodles, creamy mashed potatoes, or steamed vegetables for a hearty, restaurant-quality meal at home. With simple ingredients and bold flavors, Veal Chops Paprikash is destined to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces veal chops
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the veal chops with salt and ground black pepper on both sides.
In a shallow dish, mix the paprika and flour together. Dredge each veal chop in the flour mixture, coating evenly, and shake off any excess.
Heat a large skillet over medium heat, and add the butter and olive oil. Once the butter has melted and is bubbling, add the veal chops to the skillet. Cook for about 3-4 minutes per side, or until they are golden brown. Remove the veal chops from the skillet and set them aside on a plate.
To the same skillet, add the chopped onion and cook for about 5 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour the chicken broth into the skillet, scraping up any brown bits from the bottom for extra flavor. Bring the broth to a simmer.
Return the veal chops to the skillet, nestling them into the broth. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the veal chops are tender and cooked through.
Stir the sour cream into the sauce, ensuring it is fully incorporated. Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Sprinkle the chopped fresh parsley over the top before serving.
Serve the veal chops paprikash with your choice of sides, such as buttered noodles, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 15.1 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
