Veal Cutlets on Pasta

Have fun preparing this mushroom dish!

In a large saucepan, bring enough salted water to a boil, pour in the pasta and oil and bubble for about 12 minutes.

In the meantime, cut the cutlets into tender strips. Rinse, clean and quarter the mushrooms. Drizzle with juice of one lemon to prevent them from turning brown. Drain the artichokes, cut them into quarters. Remove the skin from the onion, finely dice.

Heat the light butter or butter. Fry the meat in it in small portions one after the other, turning until golden brown, remove. Then briefly sauté the onion cubes and the mushrooms in the frying fat. Extinguish with whipped cream.

Add the artichokes, the meat, the sherry, the tarragon and a little pepper to the onions and the mushrooms and cook for 5 to 7 minutes, then season spicily.

Pour the pasta into a colander, rinse with lukewarm water and drain well. Arrange on a platter and spread the veal cutlets evenly on top. Garnish with parsley if desired.

Serve with a dry white wine.

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