Veal cutlets with ribbon pasta and cep sauce

Ingredients

• Two veal chops
• 500 g of chanterelle mushrooms
• 300 g of ribbon-shaped pasta
• 10 cl of heavy cream
• 10 cl of dry white wine
• 1 tablespoon of Sauerrahn
• 2 tablespoons of soy sauce
• Garlic cloves
• olive oil
• butter
• Paprika powder, with a delicately sweet flavor.
• Chili powder
• pepper
• salt

Clean the chanterelles and cut them into pieces if necessary. Peel and chop the garlic. Heat the olive oil in a pan and add the butter. Melt the butter, then add the chanterelles. Let them simmer for a few minutes, then add the garlic. Deglaze with dry white wine, add the heavy cream, sour cream, and soy sauce. Season with pepper and chili flakes. Cook the pasta in salted water, drain it, and mix it with the chanterelle sauce.

In a pan, heat the olive oil and gently brown the veal cutlets on both sides. Season with salt and pepper.

Serve the veal cutlets on a plate, alongside the ribbon pasta coated in the cep sauce.