Natural Cutlet with Breaded Mushrooms

For the natural cutlet with breaded mushrooms, beat the eggs. Put the flour and breadcrumbs each in a bowl. Mix the spices with the breadcrumbs.

Cut mushrooms in half, dredge in flour, pass through egg and roll in breadcrumbs.

Pour enough oil in a pan to cover the mushrooms and fry until the breading is dark brown. Remove and drain slightly on paper towels.

Heat the butter in a non-stick pan, add the spices and toss briefly. Sear the meat in the pan on both sides for 2-3 minutes.

Then remove the meat, deglaze with the water and add the whipping cream. Also add mustard and tomato paste and bind with the remaining flour from breading as desired.

Stir and bring to the boil once. Put the meat into the sauce and let it stand for a while. Serve the natural cutlet with breaded mushrooms.

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