Baked Cutlet with Parmesan and Sour Cream

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	30 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Baked Cutlet with Parmesan and Sour Cream

Instructions

Salt and pepper the chops on both sides and dust with paprika powder. Put both in a baking dish that shouldn`t be too big so that the sour cream doesn`t run too much and dries too much during baking.
Then sprinkle the chops thickly with parmesan cheese. Increase the amount of cheese if the chops are very large. Stir the sour cream until smooth and pour over the chops so that both are completely covered. You may also want to increase the amount here if the chops are very large. Then salt this layer and cover it with paprika powder.
Cook in the oven at 180 ° C for about 30 minutes. When the dish is ready, it will bubble heavily and the sour cream coating will have cracked.
Boiled potatoes or baguettes and a green salad go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.