Paprika Cream Cutlet

For the paprika cream cutlets, pound and pepper the cutlets. Dust with a little flour.

Melt butter in a pan and fry the cutlets on both sides for about 4 minutes. Remove the cutlets from the pan and set aside.

Finely dice onion and bell bell pepper and sauté in the pan drippings. Deglaze with soup, season with paprika powder and salt.

Put the cutlets back into the pan, cover and let them steam for about 30 – 40 minutes at low heat. Then stir in the whipped cream and let sit for a few more minutes.

Season the paprika-cream cutlets if necessary.

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