Beat cutlets, season with salt and season with pepper. Score the edge and brown in hot oil. Remove from the frying pan and fry the chopped onion in it, dust with flour and pour in the clear soup. Cut the capers, anchovy rings, pickles and garlic cloves and add them. Season with mustard and a splash of vinegar. Add the meat and cook for about 20 minutes over medium heat until tender. At the end, if necessary, thicken the sauce a little bit.
Serve with parsley potatoes or noodles.
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