Beat pork cutlets a little, sprinkle with juice of one lemon, season with salt, season with pepper and season with cooking spices. Heat oil in a frying pan, roast the cutlets for three minutes on each side. Remove and keep warm.
Stir the sweet paprika and the whipping cream into the frying fat and let it bubble up once. Put the cutlets into the sauce and let them simmer for another ten minutes at low temperature with the lid closed.
Arrange the cutlets with the sauce on a platter and garnish with lemon and parsley.
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