Lightly fry the pork cutlets on all sides in clarified butter and season with pepper. Then sprinkle with flour and curry. Add the chopped onion, the mushroom slices and the chicory cut into strips and sauté briefly. Pour in the vegetable soup and simmer gently. Refine with whipped cream, season with herbs and iodized salt and finally fold in the cherry tomatoes cut into quarters.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!