Meat Stacks

Rinse the chicken fillet, trim off any excess fat, and grind it together with the onion. Season with salt and pepper, mix in the egg yolk, and thoroughly beat the minced meat.

Wash the mushrooms and let excess moisture drain. Dice them finely.

Grate the cheese using a coarse grater.

Sauté the finely diced onion, coarsely grated carrot, and mushrooms in a skillet without oil. Once the liquid has evaporated, it's ready. Season with salt to taste.

Line a baking sheet with parchment paper. Shape the minced meat into flat patties, make a small depression in the center of each, top with the mushroom filling and our sauce, and sprinkle with cheese.