Title: Pork cutlets with paprika in sour cream
 Categories: Pork, Meats, Sauces, From cook4u
      Yield: 4 Servings
 
  1 1/4 lb Boneless loin or
           Tenderloin of pork
           Cut into 8 slices
      1 ts Sweet paprika
      2 tb Butter
    1/4 c  Onion, chopped fine
    1/2 c  Dry white wine
    1/2 c  Chicken broth
    1/2 c  Sour cream
           Parsley, chopped for garnish
 
  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