Wash the cutlets, pound and season with salt and pepper. Turn in flour on one side.
Heat the oil in a pan and fry the cutlets first with the side dusted with flour.
Pour in beef broth and simmer, covered, until tender, about 30 minutes. Stir in crème fraîche and whipped cream and season with salt, pepper and marjoram.
Arrange the creamed escalopes and serve with risipisi.
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