Prick the cutlets a few times with a fork. Place in a greased gratin dish. Mix the yogurt with the finely chopped paprika, pepper, garlic clove and salt. Pour over the cutlets, cover and place in the refrigerator for a few hours.
Cook without the lid in the oven at 175 °C for 60 minutes. Pour the sauce over the cutlets from time to time.
Serve with long grain rice and raw vegetable salad.
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Tip: Use regular or light yogurt as needed!
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