Washing and cleaning mushrooms. Quarter mushrooms. Peel onions and cut into rings. Fry the mushrooms in 30 grams of hot clarified butter, season with salt and pepper and remove. Sauté onions in hot frying fat.
Dust with two tablespoons of flour and deglaze with broth. Stir in crème fraiche and tomato paste. Simmer covered for ten minutes. Wash the cutlets, dab dry and season with salt and pepper. Turn in the remaining flour. Heat the remaining clarified butter in a pan and fry the escalopes for four minutes on each side. Add the mushrooms to the sauce, heat up and season with salt, pepper and wine. Serve the schnitzels with mushroom sauce. Wash parsley, chop 1/2 bunch finely and sprinkle over the escalopes.
Heat the remaining clarified butter in a pan and fry the escalopes for four minutes on each side. Add the mushrooms to the sauce, heat up and season with salt, pepper and wine. Serve the schnitzels with mushroom sauce. Wash parsley, chop 1/2 bunch finely and sprinkle over the escalopes. Garnish with tomatoes and remaining parsley. Spätzle taste good with it
Preparation time approx. 45 min