Veal Paprika

Total time: 30 minutes
      The tender veal scallops cook quickly and are finished with a sauce  of mushrooms, paprika and yogurt.  Chicken breasts, pounded thin, or turkey scallops can substitute for the veal.  Both would need a bit more cooking.

 Ingredients:

• 12oz (360gr) veal cutlets, thinly sliced - scallops
• 4oz (120gr) mushrooms
• 1 onion
• 2 cloves garlic
• 1 tbs paprika
• 1 tsp Worcestershire sauce
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120gr) Greek yogurt
• 2 tsp cornstarch (maizena)
• 1 tbs water
• 1 tbs olive oil

 Instructions:

• Trim and slice mushrooms. 
• Cut onion in half, then slice vertically. 
• Mince garlic.
• In a large, nonstick skillet heat the oil over medium heat. 
• Add veal and quickly brown on both sides, about 1 1/2 minutes each.  Remove to a platter. 
• Add paprika, onion, garlic, mushrooms, and sauté 5 - 8 minutes, until tender and starting to brown slightly. 
• Add white wine, Worcestershire, and stir well, scraping up any brown bits. 
• Add veal and any juices on the platter, cover and simmer 2 - 3 minutes. 
• Remove veal back to platter and cover with the hot pan lid. 
• Dissolve cornstarch in water.  Stir into skillet, thickening sauce. 
• Stir in yogurt and heat through, without boiling. 
• Spoon sauce over veal and serve.