Hungarian Rhapsody - cooking recipe

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

Preparation

Heat the olive oil in a large skillet.
Over high heat, brown the cutlets briefly on both sides; do not overcook.
Reserve browned cutlets on a warmed platter.
In the same skillet over medium heat, saute chopped onion and garlic in the remaining olive oil until lightly browned, 6 to 8 minutes.
Stir in paprika and cook 2 minutes longer.
Blend in sour cream until just heated through.
Do not allow the mixture to boil!
Season with salt and pepper.
Remove from
heat.
Spoon the sauce over the cutlets; serve with boiled rice.