Highwayman Cutlet

For the highwayman cutlets, sauté the onion cubes in a pan with butter, sprinkle with the paprika powder, stir well and really only sauté briefly, otherwise the paprika powder becomes bitter,

Add the tomato cubes, pour on some chicken soup, season with salt and pepper and let it bubble a bit.

Salt the cutlets and coat them in flour. Fry them in a frying pan with clarified butter on both sides. Remove from the frying pan and keep warm in a hot oven at 60° C.

Cut tongue, ham and mushrooms into thin strips and sauté in the roasting pan with the gravy. Extinguish with white wine.

Puree the tomato sauce, pass through a sieve, add to the large pan and cook. Stir again and again and season with salt.

If desired, add truffles to the sauce and let them release their flavor for a few minutes.

Serve the cutlets together with the sauce.

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