Hungarian Rhapsody

1. 1

   Heat the olive oil in a large skillet.

2. 2

   Over high heat, brown the cutlets briefly on both sides; do not overcook.

3. 3

   Reserve browned cutlets on a warmed platter.

4. 4

   In the same skillet over medium heat, saute chopped onion and garlic in the remaining olive oil until lightly browned, 6 to 8 minutes.

5. 5

   Stir in paprika and cook 2 minutes longer.

6. 6

   Blend in sour cream until just heated through.

7. 7

   Do not allow the mixture to boil!

8. 8

   Season with salt and pepper.

9. 9

   Remove from

10. 10

    heat.

11. 11

    Spoon the sauce over the cutlets; serve with boiled rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.