Trim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge
in the seasoned flour and shake off the excess.
Melt butter or margarine in a large frying pan or sauté pan and, when foaming,
place in the escalopes. It may be necessary to cook them in two or four batches.
Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove
and keep warm.
Slice onion thinly and add to the frying pan. Add the pepper slices and sauté
for about 3 minutes. Remove and set aside with the veal.
Add flour to the frying pan and allow it to cook slowly until golden brown. Add
paprika and cook for 1 minute.
Whisk in the stock gradually to prevent lumps and bring to a boil.
Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender.
Remove veal and sauce with vegetables to a serving platter.
Beat yogurt until smooth and drizzle over the veal to serve.