For lecho cutlets, pound the pork cutlets thin, salt and pepper. Coat one side with mustard and place this side in flour. Brown the cutlets on both sides and pour enough water to cover the cutlets.
Cook gently for about 30 minutes, then add letcho and base and continue cooking. Whisk flour and cream with a little water and empty to the sauce, let it thicken a little. Serve the letcho with noodles or rice.