Creamy Onion Cutlet

Ingredients

600 g pork leg, ground white pepper, 3 teaspoons plain flour, salt, 3 large onions

Procedure

Cut the meat into equal cutlets. Pound, salt, pepper, and coat in plain flour. Fry on both sides until lightly pink. Then place in a buttered heatproof dish. Sauté sliced onions in the remaining butter until translucent. Spread the onions over the cutlets, pour cream over everything, and cover with foil or cling film. Refrigerate overnight. The next day, sprinkle cutlets with grated cheese and bake at 200°C for about 20 minutes until the cheese melts. Serve with boiled or roasted potatoes or vegetable garnish.