PORK CUTLETS WITH PAPRIKA IN SOUR CREAM

      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
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