Preheat oven to 170°C.
Tenderize escalopes and fry them over high heat on both sides, then over
medium heat about 5 minutes. Season with salt, pepper and paprika powder.
Place them into a baking dish.
Dice breakfast bacon, ham and onion and sautée all. Cover escalopes with this mixture.
Mix well sour cream and stock cube and pour them over escalopes.
Bake all in oven, uncovered, about 60 minutes.