Have fun preparing this mushroom dish!
Cook the sparrows in boiling salted water for about 15 minutes.
Rinse the mushrooms and halve the mushrooms. Finely dice onion.
Dry meat. Heat oil. Fry cutlets on both sides for 3 minutes. Season with salt and pepper. Take out.
Roast mushrooms and onions in the frying fat until golden brown. Extinguish with water (1), add clear soup and let it boil. Mix in thickener and whipped cream. Season the sauce with salt and freshly ground pepper.
Briefly soak the cutlets in the sauce. Serve with the sparrows and sprinkle with parsley.
Bread units : 2
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