Mix salt and paprika together.

Cut veal into serving sized pieces, about 1/2 inch thick.

In a large heavy skillet, cook diced bacon until crisp.

Remove cooked bacon from the skillet and set aside for garnish.

Add veal and chopped onions to the bacon drippings in the skillet.

Brown the veal on both sides and cook the onions until they are soft.

Sprinkle the veal with the salt and paprika mixture.

Remove the skillet from the heat.

Pour the sour cream and tomato sauce over the veal in the skillet.

Cover the skillet and return it to low heat.

Simmer over low heat for about 20 minutes, or until the veal is tender.

Garnish the schnitzel with the reserved crispy bacon pieces before serving.