1 clove of garlic
4 tablespoons of olive oil, for seasoning
6 grams of paprika
1 whole black pepper
6 pork cutlets, about 2 cm thick
5 tablespoons of olive oil, for frying
2 medium-sized onions, chopped
wheat flour
3 tablespoons of vinegar
4 cups of beef broth (approximately)
salt and black pepper to taste
1 clove of garlic
4 tablespoons of olive oil, for seasoning
6 grams of paprika
1 whole black pepper
6 pork cutlets, about 2 cm thick
5 tablespoons of olive oil, for frying
2 medium-sized onions, chopped
wheat flour
3 tablespoons of vinegar
4 cups of beef broth (approximately)
salt and black pepper to taste
Mash the garlic with 4 tablespoons of olive oil, paprika, and whole black pepper
Spread it over the pork cutlets and let them rest for a day or two
Dredge the pork cutlets in wheat flour and fry them in 3 tablespoons of hot olive oil, on both sides
Drain excess oil
Slowly sauté the onions in another pan with the remaining 2 tablespoons of olive oil until they're soft
When the onions are caramelized, add the vinegar and cook until all the liquid has evaporated
Add the fried pork cutlets to the pan
Pour in enough beef broth to cover the meat, then season with salt and black pepper to taste
Simmer the dish over low heat with a lid on the pan
Occasionally scrape the bottom of the pan with a wooden spoon to prevent burning
Serves 4-6 people.
