Prepare pasta in boiling hot salted water al dente. Cut the cutlet into cubes. Chop onion and cut chives into rolls.
Heat oil. Sauté onion in it. Add cutlet cubes and mushrooms and roast at high temperature for about 4 minutes. Season with salt and pepper.
Deglaze with clear soup and whipped cream. Sprinkle in sauce binder, bring to a boil. Fold in chives. Season if necessary and serve with spaghetti.
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