Season and roast the cutlets on both sides. Remove the cutlets from the frying pan and place them on a plate to the side (perhaps put the lid of the frying pan over them to keep them warm). Later, pour Burgundy wine into the drippings (be careful not to splash!!) and bring to the boil briefly. Season with sweet paprika and then mix in the sauce powder for the cream sauce, let it boil up briefly and thicken with créme fraÂche.
Place the cutlets again briefly in the sauce to warm up and then bring to the table.
Serve with french fries, bread dumplings and a green salad.
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