1. Heat the olive oil on high heat in a large heavy skillet. When the oil is quite hot, add the cutlets. Brown the cutlets for three minutes on each side, then remove from the skillet and set aside.
2. Pour off most of the oil from the skillet and return the skillet to low heat. Add the garlic and thyme, and cook, stirring to keep it from browning, for a minute or two. Add the white wine and scrape any bits clinging to the bottom of the pan into the wine. Add the crème fraîche (or whipping cream). Heat to a boil, then remove from the heat and season to taste with salt and pepper.
3. To serve pour about 1/4 cup sauce into each of four serving plates, and arrange three of the cutlets on each plate. Garnish as you wish.

Makes 4 servings.