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Category: Pork
Prep Time: Cook Time: Total Time:
Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove. Slice pork on the bias into 1/4-to-1/2-inch pieces.
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
this recipe will serve four persons
16 pork paillards
2 Tbsp grapeseed oil or safflower oil
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1/3 cup sour cream or more to thicken
1/4 tsp sweet or smoked paprika
salt and pepper to taste
parsley, finely chopped for topping
This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.
Season 16 pork paillards on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
Add 1/4 cup dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste and sprinkle with more paprika if desired.
serves 4
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Pork Paillards with Sour Cream-Paprika Sauce (martha stewart)
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Category: Pork
Prep Time: Cook Time: Total Time:
Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove. Slice pork on the bias into 1/4-to-1/2-inch pieces.
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
this recipe will serve four persons
16 pork paillards
2 Tbsp grapeseed oil or safflower oil
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1/3 cup sour cream or more to thicken
1/4 tsp sweet or smoked paprika
salt and pepper to taste
parsley, finely chopped for topping
This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.
Season 16 pork paillards on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
Add 1/4 cup dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste and sprinkle with more paprika if desired.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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