Total Calories: 160
Pound meat; sprinkle with salt, pepper, and paprika. Sauté in butter and oil until browned and cooked. Transfer meat to platter. Pour off excess fat in skillet and add onions. Cook until wilted. Add wine and deglaze pan. Add chicken broth and simmer 5 minutes. Remove sauce from heat and add sour cream. Put through a fine sieve and pour over meat.
This Pork Cutlets & Sour Cream Sauce recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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