Pork Cutlet with Butter Gnocchi and Carrot Sauce

For the pork cutlet with butter gnocchi and carrot sauce, make a firm gnocchi dough using non-skimmed flour, butter, eggs and water. In a large pot, put water on to boil and salt.

Salt and pepper meat, dust one side with flour. Heat some oil in a pan, fry cutlets first with the unfloured side, then turn. Fry the carrots. Pour in water and crumble in bouillon cube.

Add herbs and cook on low heat. Add dumplings to the boiling water and cook for about 3 minutes.

Season the sauce to taste and serve the pork cutlet with butter dumplings and carrot sauce.

Preparation Tip:

Serve another salad with the pork cutlet with butter dumplings.

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