Pork Paillards with Sour Cream-Paprika SauceThe French term paillard may sound fancy, but it just refers to the flattened meat. You can find thin cuts at some grocery stores, but you will save money by buying larger pieces and pounding them out yourself.
Cut pork as shown and place pork slices between layers of plastic wrap and pound with the smooth side of a mallet until the meat is uniformly thin, 1/8 to 1/4 inch thick. Figure on 4 pieces per person.
From Martha Stewart Living Magazine
16 Pork Paillards
Salt & Pepper
2 tablespoons grapeseed or Safflower oil
(I used vegetable oil and it worked fine)
1/4 cup dry white wine
1/3 cup sour cream or more
1/4 teaspoon sweet or smoked paprika
- Season 16 Pork Paillards on both sides with salt and pepper.
- Heat 2 tablespoons oil in a large skillet (not a non-stick, you want brown bits) over medium high heat.
- Add 5-6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes.
- Flip and saute until cooked through, about 1 minute.
- Transfer to a plate. Repeat with the remaining paillards.
- Add 1/4 cup dry white wine to skillet and deglaze the pan, scraping brown bits from the bottom with a wooden spoon, until wine reduces by half, about 1 minute.
- Add 1/2 cup low sodium chicken stock and any juices from the cooked plate of paillards.
- Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes.
- Slowly stir in 1/3 cup sour cream (or more to thicken)
- Stir in 1/4 teaspoon paprika.
- Season to taste and sprinkle with more paprika of desired.
