Peel the potatoes and cut them into very small cubes. Also dice the onions and cut into 75g together with the potatoes. fry in hot oil. Season well with salt, pepper and paprika powder and briefly heat the drained chanterelles in it. Keep warm. In the same pan cut the cutlets in 25g. Fry the oil for about five minutes on each side, season with salt and pepper. Sprinkle the fried potatoes with chopped parsley and arrange the chops on top. Serve with fresh salad.
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