Peel and chop onions and garlic. Flatten the veal cutlets. Mix flour, salt, bell pepper and paprika on a plate.
Turn cutlets in it on the other side, press breading smooth. Heat butter in a large frying pan and fry onions and garlic for 3 minutes until translucent. Push onions and garlic to the side. Add cutlets to frying pan and fry for 4 min on each side.
Peel tomatoes, cut into quarters, remove seeds and cut out stalks. Cut the flesh into cubes. Pour beef broth and sherry into the frying pan. Season with grated thyme. Cover and steam for 10 minutes.
Remove cutlets and place on a plate to keep warm.
Strain the sauce through a sieve. Pour into a saucepan. Stir in paradeis pulp. Season to taste with sugar, salt and freshly ground pepper. Heat sauce until just before boiling. Pour over the cutlets and bring to the table on the spot.
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