Pork Cutlets With Paprika In Sour Cream Recipe

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Pork Cutlets With Paprika In Sour Cream Ingredients

1 1/4 lb boneless loin or
1 tenderloin of pork
1 cut into 8 slices
1 tsp sweet paprika
2 tbsp butter
1/4 cup onion, chopped fine
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup sour cream
1 parsley, chopped for garnish

A Recipe for
Pork Cutlets With Paprika In Sour Cream

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Pork Cutlets With Paprika In Sour Cream

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Pork Cutlets With Paprika In Sour Cream Directions

1. Place the meat on a flat surface and pound with a mallet to flatten
without breaking the meat. 2. Hold a small sieve over the meat and
add the paprika. Tap the sieve, moving it over the meat so that the
slices are evenly coated with paprika. 3. Heat the butter in a
skillet large enough to hold the meat in one layer. Add the meat and
cook over high heat to brown on one side, about 3 min. Turn and brown
on the other side, about 3-4 min. 4. Transfer the slices to a warmed
platter and keep hot. Pour off the fat from the skillet. To the
skillet add the onion. Cook briefly, stirring, until wilted. Add the
wine to dissolve the brown particles that cling to the bottom of the
skillet. Add the chicken broth and simmer about 5 min. 5. Remove the
sauce from the heat and stir in the sour cream. The sauce may be
spooned over the meat now, but it is preferable to put it through a
fine sieve and reheat it briefly before serving. 6. Sprinkle with
parsley.

This dish: Cotelettes de porc au paprika

Serves: 4

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Pork Cutlets With Paprika In Sour Cream Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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