Veal Cutlet with Pretzel Dumplings and Porcini Sauce

Veal cutlet, 250 g fresh or 30 g dried porcini mushrooms, 150 ml white wine, 500 ml vegetable or beef broth, butter, flour, heavy cream, port wine, parsley, nutmeg, salt, pepper, 8-10 day-old pretzels, 1 white onion, 50 g melted butter, marjoram, 350 ml lukewarm milk, 5 eggs, 80 g flour, cress or parsley for garnish

1. For the pretzel dumplings, cut the pretzels into small cubes. Finely dice the onion and sauté it in melted butter, then deglaze with lukewarm milk. Pour this mixture over the pretzel cubes. 2. Add eggs, flour, parsley, nutmeg, marjoram, salt, and pepper. Knead everything lightly to keep the dough airy. 3. Form the dough into 2-3 even logs, wrap them in plastic wrap, and twist the ends tightly. Place the wrapped logs in boiling water and simmer for about 20 minutes until cooked through. 4. Remove from the water, unwrap, and slice into pieces about 2 cm thick. Pan-fry the slices in a little butter on both sides until golden brown. 5. For the sauce: Lightly fry the porcini mushrooms (if dried, rehydrate them first) in butter with onions. Deglaze with white wine and reduce slightly. 6. Prepare a roux from butter and flour, add to the pan to thicken the sauce. Add broth and stir until smooth. Refine with heavy cream and season with port wine, nutmeg, salt, and pepper. 7. Fry the veal cutlet to your liking. 8. To serve: Arrange the fried veal cutlet and the roasted pretzel dumplings on a plate and pour the porcini sauce over them. Garnish with young fried porcini mushrooms and parsley or cress.