Tuesday, March 23, 2010

Pork Paillards with Sour Cream-Paprika Sauce

Paillards are a great way to cook meat.  The basic idea is to pound the meat thin.  It gets tender, cooks very fast, and maximizes the ratio of browned, seasoned outsides to total weight.  Because it's thin it's also easy to pay close attention and not overcook the meat.  The browning also lends itself nicely to a pan sauce.  Martha has a tasty one here that Emily whipped up the other night.  We paired it with cole slaw made with a homemade milk mayonnaise.

1 comment:

  1. So yummy! Milk Mayo recipe is here: http://leitesculinaria.com/32983/writings-milk-mayonnaise.html