Ukrainian Pork Cutlets

Cut cutlets in half, if they are too big, cut into three pieces. Salt them, roll them in flour, fry them quickly in heated oil. In half of the fat, soften the weighted onion and peppers, add water, boil for a few minutes, then pour on the cutlets and continue steaming with the lid closed. In the rest of the fat, steam the washed and sliced mushrooms, add them to the meat, season with salt and cook everything together. Whisk sour cream with a little flour (approx. 2 tablespoons), stir into the dish, bring to the boil again and serve hot.

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