| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork, Meats, Sauces, From cook4u |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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