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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.
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It turns out the scaloppini came from the leg, just like veal scaloppini.
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So now my new mission is to get consumers to go into their supermarkets and demand pork scaloppini cut from the leg.
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Believe me, it is much more tender than the loin and much more affordable.
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If all you can get is the loin, just make sure you don't overcook it; it will be dry.
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Sprinkle a small amount of water on a large sheet of plastic wrap.
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Place half of the pork on top of the plastic and sprinkle again with water.
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Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
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Repeat with the remaining pork.
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Mix the flour with the salt and pepper, to taste, in a shallow pie plate.
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Heat the oil in a large skillet over medium-high heat until almost smoking.
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Place the cutlets in the flour mixture and turn to coat on all sides.
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Shake off the excess flour and add to the skillet.
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Working in batches if necessary, saute until golden, about 1 minute per side.
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Transfer to a plate or platter and cover loosely with foil.
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Add the shallot, paprika and caraway seeds to the pan.
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Saute for 1 minute, then add the wine.
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Simmer, stirring to pick up and browned bits on the bottom, until almost dry.
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Add the chicken stock and simmer for 3 minutes.
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Return the pork to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 1 minute.
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Transfer to warmed serving plates.
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Stir the sour cream into the pan juices and season with salt and pepper.
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Spoon over the pork and serve at once.
