Lammeschnitzler à la créme

Ingredients for Lammeschnitzler à la créme

Instructions for Lammeschnitzler à la créme

To prepare the Lammeschnitzler à la créme recipe, please follow these instructions:

Rub the lamb chops thoroughly with pepper and sprinkle them with lemon juice (store 1 teaspoon of juice).

Arrow slipped and cut into thin slices. Clean the mushrooms and cut them into slices and drip them with the rest of the lemon juice. Rinse and chop the parsley well.

Let the oil get hot on a frying pan. Stir schnitzlerne for about 3 minutes on each side, sprinkle them with salt and warm them warmly. Bring the butter on the forehead and let the onion slices golden easily. Bowl the mushroom slices, mix well and let it all spin for low heat and under low for 5 minutes. Add cream and parsley, season with salt and pepper and let it all spin down for low heat and stirring for a couple of minutes. Distribute the mushroom cream over the chops before serving.

For this purpose loose rice, green salad or buttered peas.