Ingredients, serves 4

For the cutlets

• 4 pork cutlets
• 1 onion
• 250 g mushrooms
• 100 g bacon
• 1/2 l creme fraiche
• salt, pepper,flour, oil

For the Nockerln (small dumplings)

• 2 eggs
• about 1/8 l water (depending on the dough)
• 1 tablespoon salt
• 1 walnut - sized piece of butter

(metric units)

Preparation of Hunter's cutlet

Pound the cutlets, season with salt and pepper and cover with flour on one side. Heat oil in a frying pan, put the cutlets in the pan, floured side first. Fry until brown, remove and reserve warm. Chop the onion finely, cut the bacon in fine stripes and roast together in the pan. Slice the mushrooms finely and add to the bacon. Keep roasting. Stir in the creme fraiche, season the sauce with salt and pepper to taste. Return the cutlets to the pan and let stew for another 5 minutes in the sauce.

As a side dish you can serve Nockerl: Mix flour, eggs, water and salt to a solid dough. Press through a sieve into boiling salted water. Stir and wait until the Nockerl come up to the surface of the water (about 5 minutes). Strain and place a piece of butter before serving.

Cooking recipe Hunter's cutlet entered by Anna on September 22, 2002, translated September 6, 2006.