6-8 veal cutlets (or pork cutlets) pounded thin
1 pt. light cream
1-2 beef bouillon cubes
8-10 pieces sun dried tomatoes (pre-soaked)
Flour
Olive oil
Salt and pepper

Sprinkle veal cutlet with flour and fry in olive oil until it is cooked. Add 1 cup of water with the bouillon cube to frying pan and let cook down to approximately half. Add light cream and season with salt and pepper. Add sun dried tomatoes and let simmer for 15 minutes.