6 pork cutlets
salt and black pepper to taste
3 tablespoons of melted butter
1/2 cup of finely chopped onion
1 clove of garlic, minced
thyme to taste
1 sprig of rosemary
3/4 cup of chicken broth or red wine
1 cup of sour cream
1 tablespoon of sweet paprika
6 pork cutlets
salt and black pepper to taste
3 tablespoons of melted butter
1/2 cup of finely chopped onion
1 clove of garlic, minced
thyme to taste
1 sprig of rosemary
3/4 cup of chicken broth or red wine
1 cup of sour cream
1 tablespoon of sweet paprika
Sprinkle the pork cutlets with salt and black pepper
Fry in butter until golden brown, adding garlic, thyme, onion, and rosemary
Continue frying until the pork cutlets are cooked through
Reduce heat and add chicken broth or red wine
Simmer for 30 minutes
Remove the pork cutlets from the pan
Serve on a plate, ready to serve
Strain the pan juices
Add sour cream and sweet paprika to the strained juices
Heat but do not boil
Serve the pork cutlets with the sauce
Serve 6 portions.
