Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and lower in fat.
- Total Time:
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 1 pound turkey cutlets, halved horizontally
- Salt and pepper
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 4 plum tomatoes, diced small
- 2 tablespoons sweet or smoked paprika
- 3/4 cup chicken broth
- 1/3 cup sour cream
- Cooked egg noodles, for serving
- 1/4 cup fresh dill, chopped
Pat turkey dry with paper towels and season with salt and pepper.
In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.