Natural Cutlet with Curry Rice Grandmother’s Style

Peel the onion and cut it into small pieces. Heat a little butter in a saucepan and sauté the onion. Add long grain rice, roast briefly, add water. Season with salt and curry, cook long grain rice until tender. Season the cutlets with salt and pepper, brown in Rama. Add a little soup to the cutlets, cook. Stir some sour cream into the sauce, if necessary thicken with a little flour.

Serve the escalopes with curried rice on plates.

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