Using a meat tenderiser thin out veal cutlets.
Combine and mix paprika and flour and coat one side of each cutlet.
Heat up oil and place floured side of cutlet down first. Cook each side 2-3 minutes.
Sprinkle with Vegeta Gourmet stock, add 100 ml of water and braise half covered on mild heat for 25-30 minutes. As the meat is cooking, continue to gradually add remaining 200 ml of water which will prevent meat from drying out.
Once meat has softened, add Ajvar vegetable relish, garlic, wine and 50-100 ml water and braise for few more minutes.
Serve hot with fettuccine or other pasta
When preparing this meal use a wide, deep pan.