How to make
Tenderize the pork schnitzels lightly. Season them with salt and black pepper, roll them in flour and fry them until ready in highly heated butter. Remove the schnitzels and put them in a warm area.
In the same butter, fry the chopped onions until golden brown. Add the peppers, pour in the white wine and let it stew with a lid on low heat. Once the vegetables have softened and the wine has evaporated, pour the cream in.
Add the black pepper and salt to taste and boil for about 5 minutes. Drop the schnitzels in the cream sauce and boil 3-4 minutes.
Serve on a bed of pasta or rice, thoroughly soaked with sauce.
