Hungarian Rhapsody

Directions

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.