Pork cutlet with mustard sauce


  • 3-4 pork cutlet
  • 2 flour spoons 
  • salt
  • pepper
  • dried thyme
  • 20 g butter for frying
  • 3 spoons of olive oil

For the mustard sauce:

  • 1 medium onion
  • 50 ml white vine
  • 120 ml sour cream
  • 1 spoon Dijon mustard
  • 1 teaspoon grain mustard
  • salt
  • pepper


Season the meat with salt, pepper and a little thyme, as we did for the schnitzels. We roll it in flour and then shake it, so that there is not too much flour stuck to the meat. We fry the meat on both sides, in the pan in which we heated the oil and melted butter well. When it is fried, we take it out of the pan on a plate.

In the pan in which I fried the pork cutlet, saute the finely chopped onion until it becomes glassy and soft, then extinguish everything with wine. Leave on the fire for 1 minute, then add cream, salt and pepper. After 1 minute, add the mustard.

Pour 150 ml of water, put the steak in the sauce, then let it boil together for about 4 minutes on each side. If the sauce is too thick, add a few more tablespoons of water.