4 pork cutlets
salt, black pepper
1 tablespoon flour
30 gr butter or oil
1 dl red wine
1 bay leaf
1 glass Seal of Quality sour cream


Salt the cutlets and season with some black pepper. Roll them in flour and quickly fry both sides in the oil or butter. Take them out when they are brown and keep in a warm place. Add some wine, bay leaf and grains of black pepper to the oil, then put the cutlets back in the pan and stew on a low temperature for about 30 minutes. Pour the sour cream on the top and serve with potato croquettes.

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Association of Meat and Dairy Processors in Macedonia