Lemon-leaved limestone chilli with mushroom salad

Ingredients for Lemon-leaved limestone chilli with mushroom salad

Instructions for Lemon-leaved limestone chilli with mushroom salad

To prepare the Lemon-leaved limestone chilli with mushroom salad recipe, please follow these instructions:

Clean the mushrooms and cut them into slices. It can be done easily with the help of an egg splitter!

Rinse your herbs and blend them with oil, vinegar, mustard and salt and pepper. The dressing must be quite thick and completely green.
Flip it with the sliced ​​mushrooms.

Stir the schnitzlerne in a little olive oil on a good forehead. They must have approx. 5 minutes in total. In the middle of the cooking time you squeeze the juice of half a lemon over the meat. The other half you cut into slices and fry next to the meat. Sprinkle with salt and pepper.

The court may be served. With pasta, with butter and freshly squeezed pepper.