Every cook needs a trick or two up her sleeve, a tried-and-true technique to rely on when time is short and people are hungry. Preparing paillards is one such method: Pound out a piece of chicken, pork, or veal. Cook it in a flash, and make a savory sauce right in the same pan.
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.