Ingredients
- 8 pork paillards - pork loin sliced/pounded thin
- Salt and pepper
- 1 T oil
- 1/8 c dry white wine
- 1/4 cup chicken stock
- 1/6 cup sour cream (or more to thicken)
- 1/8 teaspoon sweet or smoked paprika
Directions
Season pork paillards on both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Cook in batches on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute.
Add wine and deglaze the pan until wine reduces by half, about 1 minute.
Add stock. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes.
Gradually stir in sour cream and paprika. Put pork in and keep warm.
Notes
pork 225 + 50 + 12 + 12 = 300 per person