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600 g pork
30 g oil
salt, 3 tablespoons flour
20 g butter
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4 escalopes gently flattened between plastic or greaseproof paper and cut at the edges. Salt and dust with flour on one side; heat butter and saute the escalopes with the floured side first and fry until golden brown on both sides. Remove escalope from the pan, pour some water or soup into the pan, season with salt or stock cube. Put the meat into the sauce, add cold butter flakes and toss, but don't bring it to a boil.