Jägerschnitzel

Carefully clean the mushrooms and cut them into pleasing pieces.

Beat the cutlets, season with salt and pepper and turn them in flour on one side. Heat the oil in a frying pan.

Place the cutlets in the pan with the flour side down and brown, turn and fry briefly more. Remove from the pan, keep warm.

Add some butter to the same pan and fry the mushrooms briefly, also keep warm.

Dust the roast residue with flour, stir and pour in soup and cream. While doing so, stir briskly with a whisk so that no lumps form. Allow sauce to boil down until creamy. Strain sauce if necessary.

Add the cutlets and mushrooms to the sauce and heat through. Season to taste and serve.

Serve the escalopes sprinkled with parsley.

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