Instructions: On a plate combine flour, paprika, black pepper, thyme, red pepper and salt. Flour cutlets lightly. Reserve excess flour. In a large non-stick skillet, over medium-high heat, heat oil. Add cutlets and brown on both sides. Remove and reserve. Add onions and remaining flour to skillet and saute until onion softens slightly. Stir in broth and tomato paste. Simmer for 2 to 3 minutes, stirring until sauce is smooth and slightly thickened.

Return cutlets to skillet; add sour cream and simmer until heated through.

Sprinkle with parsley and serve over cooked noodles.

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