For the yogurt cream cutlets, pound the cutlets a little, cut into them and season with salt and pepper. Chop the onion finely. Heat olive oil in a pan.
Fry the cutlets in it, take them out and put them on a plate. Sauté the onion in the frying residue and pour in the soup.
Add yogurt and whipped cream. Season with fresh herbs, salt and pepper. Return the cutlets to the sauce and serve with rice or noodles.
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