Cook potatoes for 20 minutes. Peel onions, chop. Finely dice mushrooms, fry with 1/2 onion in 1 tbsp. hot fat. Season, add mustard. Fill the cutlets with the mushroom-mustard mixture, stuff and season. Fry in 2 tablespoons of hot fat for 10 minutes on each side. Peel garlic clove, chop. Peel potatoes, cut into slices. Roast with rest of onions in remaining fat. Seasoning. Serve with steamed endive salad.
Dietary fiber : 45 min.
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