Veal or Pork Cutlets with Paprika
Delight your taste buds with these tender and flavorful Veal or Pork Cutlets with Paprika, a quick and easy recipe perfect for weeknight dinners yet elegant enough for entertaining. Featuring perfectly seasoned and lightly floured cutlets pan-seared to golden perfection, this dish is brought to life by a velvety sauce enriched with sweet paprika, sautéed onions, garlic, and a touch of sour cream for a luscious creaminess. The recipe is ready in just 40 minutes, making it ideal for busy cooks who crave a comforting, home-cooked meal. Serve these savory cutlets with mashed potatoes, rice, or buttered noodles for a truly satisfying experience. With its rich flavors and simple preparation, this paprika-infused recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces veal or pork cutlets
- 2 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 cup chicken or vegetable broth
- 0.5 cup sour cream
- 2 tablespoons fresh parsley
Instructions
Place the veal or pork cutlets on a clean surface. If they are thick, pound them gently with a meat mallet until they are about 1/4 inch thick.
Season both sides of the cutlets with 1 teaspoon of paprika, salt, and black pepper.
Dredge the cutlets in the all-purpose flour, shaking off any excess, and set them aside on a plate.
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Sear the cutlets in batches, cooking each side for about 2-3 minutes, or until golden brown. Remove the cutlets from the skillet and keep them warm on a plate.
Dice the onion and mince the garlic. Add the onion to the same skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and the remaining 1 teaspoon of paprika to the skillet. Cook for 1 minute until fragrant.
Pour in the chicken or vegetable broth to deglaze the skillet, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly.
Lower the heat and stir in the sour cream until the sauce is smooth. Let it heat through without boiling.
Return the cutlets to the skillet, spooning the sauce over them. Simmer for another 5 minutes until the cutlets are heated through and infused with the sauce.
Sprinkle freshly chopped parsley over the top and serve immediately with your choice of side dishes, such as mashed potatoes, rice, or noodles.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 15.9 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
