Paillards?

First we are so excite to be back making real dinners and blogging about them.


I have a new favorite magazine; Martha Stewart Living. Last month Martha introduced me to paillards, " The French team paillard may sound fancy, but it just refers to the flattened meat." Thanks Martha. She gives three recipes using flattened meats and easy sauces. We chose Pork Paillards with Sour Cream-Paprika Sauce.

To make this dinner we cut the meat, in this case a pork tenderloin, and then smash it to bits:) One of my favorite parts. We then browned the meat on both sides and made a sauce using the brownings in the pan, white wine, chicken stock and sour cream. We finished with paprika.

We served the pork and sauce over wheat pasta. A delicious dish well with in healthy perameters, and we leaned a new technique, Paillards.