| How To Cook: |
|
|
1. In a glass, stainless-steel or enameled baking dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so. Pat them dry with paper towels, salt them, then dip them in flour and shake off the excess.
|
2. In a heavy 12-inch skillet, heat the lard until a light haze forms over it, then add the cutlets. Over medium heat, cook them for 3 or 4 minutes on each side, or until lightly browned, using tongs to turn them. Arrange them on a serving platter, cover lightly with foil, and set them in a 200° oven to keep them warm.
|
3. Pour off all the fat from the skillet and replace it with the butter. Melt it over medium heat, then reduce the heat to low and add the onions. Cook them for 8 to 10 minutes, or until they are lightly colored.
|
4. Remove the skillet from the heat and stir in the paprika, continuing to stir until the onions are well coated. Return the skillet to medium heat and add the chicken stock. Bring it to a boil, stirring in any brown bits clinging to the bottom and sides of the pan.
|
5. In a mixing bowl, stir the 2 tablespoons of flour into the sour cream with a wire whisk. Whisking constantly, add the sour-cream mixture to the stock in the skillet. Simmer for 2 or 3 minutes, or until the sauce is well heated. Pour the sauce over the cutlets and serve.
|
|
