Rinse the cutlets, dry them and season with freshly ground pepper. Heat the fat in a frying pan and fry the cutlets in it for 4 minutes on each side. Remove the meat, season with salt and paprika, then keep the cutlets warm. Cut the peppers in half, clean them, cut them into strips and rinse them.
Peel the onion and the garlic cloves and cut them into thin rings. Steam the vegetables in the frying fat for about 15 minutes at low temperature until soft. Season with cayenne pepper, freshly ground white pepper and salt.
Mix in the paradeis pulp and gradually add the wine and whipped cream.
Mix 1 tsp. cornstarch in cold water and stir into the sauce with a whisk. Bring to the boil again briefly. Coarsely chop the olives, cut the cucumbers into thin slices and add both to the sauce.
Arrange the meat and pour the sauce over it. Serve with potato dumplings and a green leaf salad.
Preparation Tip:
Potato dumplings and green leaf salad are delicious with this dish
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