Veal Cream Cutlet with Sparrows

Pasta dishes are simply always delicious!

Season the meat with salt and pepper, rinse and drain the mushrooms and cut the mushrooms into slices. Chop the parsley.

Put the veal cutlets in the hot frying pan and roast each side for about 3 minutes, then remove and keep warm. Sauté mushrooms and onions in butter, extinguish with white wine, add whipping cream and reduce a little. Season with salt, pepper and parsley.

Arrange the meat on a platter, add noodles or spareribs and a mixed leaf salad.

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