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Pork Paillards With Sour Cream-Paprika Sauce

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I thought this sauce looked really good and could serve as a gravy alternative, so I plan to try it soon. Martha Stewart also said you could easily make it into a lemony sauce by adding some lemon juice. Even though the meat is pork tenderloin in this recipe, Martha said you could use chicken or beef as well. And, of course substitute gluten-free noodles for the egg noodles.

I don't have one of those meat hammers,but the idea could be used for fried chicken strips or nuggets with gluten-free flour dredge, also.

Here is the link:


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