Hunter’s Escalope with Sparrows and Chanterelles

mushrooms, fry briefly, dust with flour, douse with clear soup. Add whipped cream and simmer for a few minutes. Season with salt and pepper and keep warm. Rinse cutlets, dry and flatten between oiled plastic wrap. Heat lard in a frying pan. Fry meat on both sides for 2-3 minutes.

Season with salt, season with pepper. In the meantime, cook the sparrows according to package directions. Melt remaining butter in a frying pan, toss drained sparrows in it. Season with nutmeg. Rinse parsley and shake dry. Finely chop the leaves and stir into the mushroom sauce. Serve with cutlets and spareribs.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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