For the mushroom cutlets, cut the mushrooms and sauté in a little oil.
Mix the milk, cheese, herbs and spices and bring to a boil. Add the remaining ingredients and the mushrooms and steam on low heat with the lid closed for about 20 min, thicken with a little cornstarch.
Cut the meat into bite-sized pieces and fry in a little oil. Mix with the sauce, season with salt and pepper and serve the mushroom cutlets hot!
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