Cut the veal into thin slices, the size of a silver dollar.
In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
Serve hot and sprinkle with fresh herbs and grated Parmesan.
Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.
Recipe courtesy of Wolfgang Puck