Cut the onions and peppers. Heat some oil in a wide pot. Sear the cutlets on all sides. Remove from the pot and set aside.
Saute the onion for 2-3 minutes, then add the bell bell pepper and continue to saute for a few minutes. Add the flour on top and stir well. Deglaze with the broth and cream and season.
Let the dish simmer for a few minutes. Return the meat to the pot and let it get warm. Serve with rice.