A great pasta dish for any occasion:
Plate cutlets, season with salt and season with pepper. Fry in a frying pan with a tiny bit of butter over medium heat for 3 min on each side.
Keep warm. Sauté 1/3 of the finely chopped onion with the mushrooms in a tiny bit of butter until soft. Season with salt and pepper and add thyme. Keep warm. In the same frying pan, brown the remaining onions with a little bit of butter, add the paradeis pulp and fry until it almost burns.
Extinguish with a little bit of wine. Add garlic and vegetable stock powder and fill up with the remaining wine. Reduce the liquid to about 5 tbsp. Add the stock that has come out of the cutlets. Mix flour with a little water and stir into the sauce with a whisk. Add the whipped cream and the mushrooms and cook everything well. Season to taste with salt and freshly ground pepper. Add the escalopes and warm them up in the sauce.
Arrange the cutlets, cover half of them with mushrooms and pour the sauce over them. Sprinkle with parsley. It goes well with spareribs or pasta.
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