Sliced Veal with Chanterelle Mushrooms

Cut meat into cutlets and cut them into oblong strips, season and fry in a hot pan with oil. Remove and keep warm. In the roast residue shallots briefly brown, dust with flour. Deglaze with white wine and add soup. Whisk well, add cream, simmer until sauce is creamy. Mix and strain. Fry the mushrooms in a little oil in a pan, and just before the end of the cooking time (after mixing) add them to the sauce and let it boil down briefly. Add the meat to the sauce and warm it up, but the sauce must not boil anymore, otherwise the meat will become hard. Season to taste. If you want the sauce to be especially creamy, stir in cold butter flakes before serving. Serve together with spaetzle and sprinkled with fresh herbs.

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