Cream Schnitzel

For the creamed escalopes, pat the escalopes, salt them and turn them in flour on both sides. Heat oil in a pan, sear the escalopes on both sides and remove from the pan. Pour soup over the drippings, bring to a boil and add the meat back in. Steam the cutlets for about 30 minutes with the lid closed until soft. Stir in the sour cream and whipped cream and bring to the boil briefly. Season the creamed escalopes with salt, pepper and marjoram.

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