Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 to 6 paillards and sauté on 1 side until golden brown. Flip and sauté paillards until cooked through about 1 minute. Set aside and repeat with remaining paillards. Add dry white wine to skillet and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add green onions, sage, and chicken stock and reduce heat to medium and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Heat thoroughly and serve over paillards.
Questions? Email Julie Levanway.