Pork Cutlets With Paprika Sauce
Published September 3, 1991
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
½ cup finely chopped onion
2 teaspoons chopped fresh marjoram or 1 teaspoon dried
1 teaspoon finely chopped garlic
1 teaspoon paprika
2 tablespoons vodka or gin
½ cup fresh or canned chicken broth
¼ cup sour cream
Nutritional analysis per serving (4 servings)
4 grams carbs; 118 milligrams cholesterol; 373 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 1 gram fiber; 590 milligrams sodium; 37 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the cutlets with salt and pepper.
- Step 2
Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
- Step 3
Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.
Private Notes
Comments
Use Melissa Clark’s recipe for cutlets for the meat prep. Move cutlets to warm oven. Then double the sauce recipe, being generous with seasonings. Serve with rice and sauce separately.
I liked this dish, but I agree the flavors were subdued. I actually made a half recipe, used a full teaspoon of paprika and the flavors were still muted. That being said, my picky adult son liked it so I’ll take the win.
Nice old school French food. Lots of cream.
Use Melissa Clark’s recipe for cutlets for the meat prep. Move cutlets to warm oven. Then double the sauce recipe, being generous with seasonings. Serve with rice and sauce separately.