Hungarian Rhapsody

Name: Hungarian Rhapsody
Ingredients: 8 breast of turkey cutlets (about 1 lb.), flattened; 3 Tbsp. olive oil; 1 large onion, coarsely chopped (about 1 c.); 1 clove garlic, minced finely or put through garlic press; 1 Tbsp. (generous) ground paprika; 1 c. sour cream; salt and pepper to taste

7 ingredients

11 steps

Ingredients

8 breast of turkey cutlets (about 1 lb.), flattened
3 Tbsp. olive oil
1 large onion, coarsely chopped (about 1 c.)
1 clove garlic, minced finely or put through garlic press
1 Tbsp. (generous) ground paprika
1 c. sour cream
salt and pepper to taste

Directions

1

Heat the olive oil in a large skillet.
2

Over high heat, brown the cutlets briefly on both sides; do not overcook.
3

Reserve browned cutlets on a warmed platter.
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

Stir in paprika and cook 2 minutes longer.
6

Blend in sour cream until just heated through.
7

Do not allow the mixture to boil!
8

Season with salt and pepper.
9

Remove from
10

heat.
11

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