For the mushroom chicken cutlets, pat, salt and pepper the chicken cutlets. Dip in flour on one side and fry in hot oil on both sides. Remove the cutlets and keep warm.
Add 1 tablespoon of oil to the pan and fry the finely chopped onion until translucent. Add the mushrooms cut into slices and fry everything. Add some water, marjoram, salt and paprika powder and let everything boil down.
Bind with flour and refine with whipped cream. Serve the mushroom chicken cutlets.
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