Flatten cutlets, score edges, season with salt, dip one side in flour. Shake off well. Heat fat in shallow frying pan, place cutlets with floured side down, fry until brown on both sides, also lift from frying pan. Dust with flour, stir, extinguish with stock. Add cream, make a few minutes, strain. Add capers, lemon zest and juice and chopped parsley, place cutlets in sauce. Mix in sour cream and keep warm for a few min, turning several times. Cooking time: about 6 minutes Serve: Pea or ham rice, salad.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
Related Recipes:
Natural Cutlet TurkeyFor the natural turkey cutlets, very lightly pound the turkey cutlets. Season with salt and pepper and dust...
Stuffed Veal Escalope with Wild Garlic Roast PotatoesStuffed Veal Cut four medallions from the veal tenderloin. Score each medallion again in the center so that it...
Parmesan ShredsSpinach is not everyone’s cup of tea? With this recipe it is: Spread the veal cutlets out on the surface...
Saddle of Rabbit Stuffed with Parma Ham and TomatoesPreheat the oven to 180 degrees Celsius (convection oven 160 degrees Celsius , gas mark 2-3). Soak the pork...
Mushroom Chicken CutletFor the mushroom chicken cutlets, pat, salt and pepper the chicken cutlets. Dip in flour on one side and fry...
Wiener Schnitzel with Parmesan CrustThe quality of the veal is crucial and a properly nicely curled breading. The thickness of each cutlet is also...
Parisian Escalope with RiceFor the Parisian cutlet, first prepare the rice. For the rice, lard the onion half with the cloves. Wash the...
Hunter Cutlet Ard BuffetA great pasta dish for any occasion: Plate cutlets, season with salt and season with pepper. Fry in a frying...
Turkey Escalope in Potato CrustFor the turkey escalopes in potato crust, peel the potatoes, grate finely and squeeze well. Lightly pound the...
Fillet Wellington1. defrost puff pastry sheets together, clean mushrooms, peel shallots, finely dice both, as well as the ham...