Veal Cutlets with Herb Mushrooms

A great pasta dish for any occasion:

Chop the herb seedlings into small pieces.

Cut the meat into narrow strips, season with salt and pepper and fry in a frying pan with clarified butter. Remove from the frying pan and keep warm.

Sauté the shallot cubes in the meat pan and add the sliced saitlings, season with salt and season with pepper. Then add the marjoram and the bay leaf spice, dust with flour and pour the veal stock. Bring to a boil, add the whipped cream and simmer briefly. Remove the pan from the heat, stir in the meat and season repeatedly.

Arrange the meat on plates and serve with ribbon noodles or spareribs.

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