Hungarian Pork Cutlets
- 1 pound boneless pork loin chops
- 1/4 cup all-purpose flour
- Kosher salt and 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 chicken stock, preferably homemade
- 1/4 cup sour cream
- Additional kosher salt and freshly ground black pepper
When I was first envisioning quick meat sautes, I thought pork loin and tenderloin, always available in the supermarket, would be the best cuts until I discovered true tender, moist and affordable pork scaloppini at New York's Jefferson Market, where I buy most of my meat. It turns out the scaloppini came from the leg, just like veal scaloppini. So now my new mission is to get consumers to go into their supermarkets and demand pork scaloppini cut from the leg. Believe me, it is much more tender than the loin and much more affordable. If all you can get is the loin, just make sure you don't overcook it; it will be dry.
Sprinkle a small amount of water on a large sheet of plastic wrap. Place half of the pork 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, to taste, 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, saute 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. Saute for 1 minute, then add the wine. Simmer, stirring to pick up and 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.
Recipe courtesy of Tom Pizzica
Recipe courtesy of Emeril Lagasse