Tyrolean Veal Cutlet

A delicious mushroom dish for any occasion!

Veal cut into strips (about 2 cm wide), these in turn cut into narrow slices, mushrooms cut into slices, pancetta cut into cubes. Melt butter in frying pan, fry bacon cubes and ½ chopped onion briefly (do not brown), then add mushrooms, season with salt and pepper, steam briefly until soft, set aside. Heat oil in a second frying pan, add chopped onion until translucent. Season meat with salt and pepper, add to onion in frying pan, fry briefly.

Remove the meat from the frying pan and add to the mushrooms. In the frying pan, pour the meat residue with cream, add crème fraîche, spices, cognac, mustard, crush Gorgonzola with a fork and also add to the sauce, stir well with a whisk, cook until reduced.

For the sparrows, put the flour in a suitable bowl, add the strained cream, eggs, spinach fraiche, salt, pepper, grated nutmeg and water as needed, stirring well with a wooden spoon. Bring salted water to a boil, press spareribs through a spatula strainer and make meanwhile until spareribs float to the surface, remove with strainer, rinse briefly with cold water and toss in warmed butter.

Pour the sauce over the meat and mushrooms, mix and sprinkle with chopped parsley. Serve with the spinach spaetzle.

Garnish with the peach halves.

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