Cut veal into serving pieces. Mix flour, 1 tsp salt, paprika and pepper. Coat veal with flour mixture, and pound with a mallet until 1/4 inch thick. Heat oil in skillet. Cook veal in oil until brown, drain. Add wine, water onions, carrots and rosemary to veal in skillet. Sprinkle with 1/2 tsp salt. Heat to boiling and reduce heat. Cover and simmer about 45 minutes or until veal and vegetables are tender.
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