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

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