First, tenderly flatten the cutlets, season with pepper and salt and sear in hot olive oil for two minutes on each side. Remove the cutlets from the pan and keep warm.
In the meat pan, sauté two shallots and bacon. Deglaze with red wine and beef broth, add the vinegar and juniper berries. Reduce the liquid by half and strain. Mix the whipped cream well with the flour and thicken the stock with it. Stir the cranberries into the sauce.
Sauté the remaining shallot in a frying pan with butter until soft, add garlic and mushrooms and fry at high temperature. Before the mushrooms turn brown, remove the frying pan from the heat and stir in plucked thyme and parsley. Season with pepper and salt.
Warm the escalopes in the sauce and arrange on plates. Put the mushrooms on top and pour the sauce over them.
Serve the escalopes with the sauce immediately.
It goes best with bread dumplings!