Vitelline or Pork Cutlet with Onion (Onion Fritter)

Name: Vitelline or Pork Cutlet with Onion
Ingredients: 1 kg of vitelline or pork cutlet; 2 medium onions; 2 tablespoons of cod liver oil; 1 tablespoon of parsley; 2 bay leaves; 1/2 cup of tomato juice; 1 cup of white wine; 1 tablespoon of butter; salt and pepper to taste

1
1 kg of vitelline or pork cutlet
2
2 medium onions
3
2 tablespoons of cod liver oil
4
1 tablespoon of parsley
5
2 bay leaves
6
1/2 cup of tomato juice
7
1 cup of white wine
8
1 tablespoon of butter
9
salt and pepper to taste

Ingredients

1
1 kg of vitelline or pork cutlet
2
2 medium onions
3
2 tablespoons of cod liver oil
4
1 tablespoon of parsley
5
2 bay leaves
6
1/2 cup of tomato juice
7
1 cup of white wine
8
1 tablespoon of butter
9
salt and pepper to taste

Directions

1
Cut the vitelline or pork cutlet into fine pieces and season with salt, pepper, and minced garlic to taste
2
À part, cut the onion into thin slices and place in a frying pan with cod liver oil
3
Fry the onion
4
Add 2-3 tablespoons of water and let it simmer for a bit more
5
In a clay pot or a thick-bottomed pot, layer the cutlet pieces alternately with layers of onion, sprinkling parsley and bay leaves occasionally
6
Finally, pour in the white wine and tomato juice
7
Bring the mixture to a low heat and cook until the cutlets are tender
8
When serving, strain the sauce and add butter
9
Serve the cutlets over boiled potatoes, cut into slices, and drizzle with the sauce.