Chef de haute cuisine
METHOD
Place cutlets in well buttered fire proof dish and sprinkle liberally with
grated Parmesan cheese.
Pour thick sour cream on the cutlets, but do not so as to cover them.
Bake for 20 minutes or until golden brown.
Serve in the same fire proof dish with boiled potatoes and the green salad.
1 Pork chop per person beaten, peppered and salted.
Grated Parmesan cheese
thick sour cream
boiled potatoes
green salad