Season the cutlets, fry quickly, remove from the frying pan, keep warm. Rinse and clean the root vegetables, cut them into cubes. Fry them in the frying pan, add a little salt and pour in clear soup.
Add the cutlets and cook gently with the lid closed. Season the root vegetables with parsley and put them on the meat slices.
Serve with boiled potatoes and green salad.
Cooking and baking skills of the Parkstein countrywomen
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