This is a lovely cutlet and when served with butter-fried cabbage and broad egg noodles, you just saved the airfare to Hungary. Try it ‘cuz it makes a great family dinner.
- 1 1/2 lbs. thin pork cutlets (or 4 boneless chops)
- 6 tbsp. Crisco oil
- flour for dredging plus 2 tbsp. flour for thickening the sauce
- 2 shallots, minced
- 2 tbsp. sweet paprika
- 1 1/2 tbsp. caraway seeds
- 1/3 generous cup dry white wine
- 2 cups chicken broth
- 1 cup plain yogurt
Place the cutlets between two pieces of plastic wrap and pound them out (use a rolling pin) until about 1/4 inch thick.
Heat 2 1/2 tbsp. oil in pan on medium high until hot. Dip half of the cutlets in the flour to dredge and shake off any excess. Add to skillet and saute until a golden colour. This takes about 1 minute per side. Remove from heat and add another 2 1/2 tbsp. oil, dredge the remaining meat and saute, then remove from heat.
Reduce the heat to low, add the remaining oil, shallots, paprika and seeds. Saute for about a minute and then add the wine. Simmer until almost dry. Add 1 1/2 cups of the broth, bring to a boil and simmer for two minutes.
Whisk together the remaining stock and 2 tbsp. flour and simmer for a couple of minutes. Return the meat to the skillet and simmer, turning often, until completely warmed through. Return the pork to plates, add the yogurt, pinch of salt and pepper to the skillet and gently heat through. Spoon over the meat. This, my friends, is delicious.
Pour a glass of wine and away you go.
