Heat the olive oil in a frying pan, cook and stir the “Terroirs Du Liban”bulgur. Add around 25cl of water.
Add the chicken broth, cook for around 7 minutes.
During that time, cut the cutlets and mushrooms into small pieces and stir fry them for 5 minutes. Then add the curry powder and ¾ of the cream. Leave it under low heat for 2 minutes.
Add the bulgur and mix well. Add the rest of the cream if needed.