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
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
Servings: 4 servings
Pork Cutlets With Paprika In Sour Cream Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Experts have proved the existence of recipes back into the distant past, at least as far into history as early Egypt, and maybe further still. Interesting though that is, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes caused a torrent in publications on food, some of which are kept safe in private libraries. By the arrival of the 20th century, recipe publications were in great demand, mostly as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Pork Cutlets With Paprika In Sour Cream recipe.
