Paprika Cream Cutlet

For the paprika cream cutlets, lightly pound cutlets, season and sear on both sides in clarified butter. Remove and keep warm.

In the frying residue, sauté finely chopped onion and bell bell pepper cut into strips. Deglaze with soup, add cream and reduce slightly.

Add the cutlets and the juice again and let it simmer for a while.

Season the paprika cream cutlets with salt, pepper and a little paprika.

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