Pork Cutlets with Red Sauce
Peel and trim onions. Cut onions and beets into strips. Pat pork cutlets dry and season with salt, pepper and a little paprika. Sear both sides in hot butter, remove from pan, cover and keep warm. Add the onions to the pan and saute.
Sprinkle onions with flour, then deglaze pan with red wine. Pour in veal stock and bring to a boil. Stir and scrape the sides of pan and continue to cook, letting sauce reduce. Add the beets and season with salt, pepper, cinnamon and nutmeg. Place cutlets in sauce for about 3 minutes to warm, then serve.