Hungarian Pork Cutlets

This is one of the four quick meat sautés that I included in Sara Moulton Cooks at Home. You start by pounding the meat nice and thin which allows it to cook quickly. Then you coat it in seasoned flour which keeps it from drying out when it is cooked, sauté it on both sides and set it aside while you make the sauce. Quickly reheat the meat in the sauce and  serve.

1 pound pork scaloppini cut from the leg or 4 thin boneless chops
1/4 cup all purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large shallot, minced
1 1/2 tablespoons sweet or hot paprika
1 tablespoon caraway seeds
1/4 cup dry white wine
1 cup homemade chicken stock or canned broth
1/4 cup sour cream
Additional kosher salt and freshly ground black pepper to taste

Serves 4

Sprinkle a small amount of water on a large sheet of plastic wrap. Place half of the pork slices on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining pork.

Mix the flour with the salt and pepper in a shallow pie plate. Heat the oil in a large skillet over medium-high heat until almost smoking. Place the cutlets in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Working in batches if necessary, sauté until golden, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.

Add the shallot, paprika, and caraway seeds to the pan. Sauté for 1 minute, then add the wine. Simmer, stirring to pick up any browned bits on the bottom, until almost dry. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer turning often, until warmed through and the sauce is thickened, about 1 minute. Transfer to warmed serving plates. Stir the sour cream into the pan juices and season with salt and pepper. Spoon over the pork and serve at once.

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