(*) for 2-4 people heat butter (I) and oil (I) in a heavy frying pan (25-30 cm ø) over moderate heat. When the fat stops foaming, add the onions and sauté for 3-5 minutes until translucent. Using a rubber spatula, scrape out of the frying pan into a small baking dish and set aside.
Add butter (Ii) and oil (Ii) to the frying pan. Once fat stops foaming, shape cutlets into it. Fry over medium heat for 4-5 min on each side until light brown. While you prepare the sauce, put it on a heated plate in the stove at 95 °C.
Pour off all the fat except a thin film from the frying pan and add the glazed onions to the frying pan. Roast over high heat, stirring throughout, for 2-5 minutes.
Turn heat down and gradually add whipping cream and cheese form. Continue stirring until cheese is melted and sauce is smooth.
Season to taste and place cutlets in skillet one more time. Pour the sauce over the meat and let it sit without the lid for another 1-2 minutes.
Bring to the table immediately.
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