Juice Meat with Chanterelle

For the juice meat with chanterelle, pound the chicken fillets and season well with salt and pepper. In a hot pan with oil, let them brown on both sides and then put the cutlets on the side.

Finely chop the onion and add it to the pan where the meat was browned. Fry the onion briefly and then add the soup.

Mix the flour with water and sour cream and add to the pan as well. Then boil the sauce once and season with salt and pepper. After boiling, add the cutlets and let them soak in the sauce for a while.

Finally, put the chanterelles in a second pan and heat until all the water has evaporated. Finally, pour it over the juice meat.

Preparation Tip:

The juice meat with chanterelles is best served with bread dumplings or napkin dumplings.

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