Flatten the cutlets, pepper, salt and fry in hot olive oil for two minutes on each side. Then remove and keep warm. In the meat pan, sauté two shallots and bacon.
Deglaze with red wine and meat stock, add the red wine vinegar and juniper berries. Reduce the liquid by half and strain. Mix the cream well with the flour and thicken the stock with it. Mix the cranberries into the sauce. Sauté the remaining shallot in a pan with butter, add the garlic and mushrooms and sauté over high heat.
Before the mushrooms turn brown, remove the pan from the heat and mix in plucked thyme and parsley. Season to taste with pepper and salt.
Warm the cutlets in the sauce and arrange on plates. Put the mushrooms on top and pour the sauce.
Serve with bread dumplings or spaetzle.
