Cutlet with Mushroom Crust and Mushroom Spaetzle

A delicious mushroom dish for any occasion!

Shallot free from the shell and chop finely. Clean the mushrooms and chop them.

Remove the crust from the bread. Cut bread slices into 1 cm cubes. Wash kitchen herbs, shake dry and chop finely. Toast bread cubes in a frying pan with 1 tbsp. clarified butter until crispy, transfer to a sufficiently large bowl. In a frying pan with 1 tbsp. butter, sauté the shallot, add the mushrooms and sauté until soft. Then transfer to the baking bowl with the bread, stir in the kitchen herbs and yolks and season with salt, pepper and a pinch of nutmeg. Season the chops with salt and pepper and roast them in a frying pan with 1 tbsp clarified butter on both sides over medium heat for about 8 minutes.

Transfer the chops to a baking sheet or heatproof plate, brush with the mushroom mixture, and grill briefly under the broiler. In the meantime, dissolve the gravy of the meat pan with clear soup and white wine, boil briefly a little and thicken with 1 tsp butter. Season the sauce and serve with the chops.

For the sparrows, grind the dried mushrooms in a mortar or cutter to fine mushroom flour. Put mushroom flour with flour in a suitable bowl, make a dent in the center of the flour mound, add eggs and a tiny bit of salt. Mix everything with a wooden spoon and whisk until you get a smooth dough

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