Crunchy buffalo in corn crust on spatzle of beetroot and chestnuts

Preparation:

Preparation: Make small medallions from the meat and pass them in the flour, beaten egg and cornmeal; brown them in a pan with a drizzle of oil. Blend the turnip with a little oil and add it to the mixture of flour and remaining eggs, milk, salt and pepper. Grate the spatzle directly into the hot water and drain them after 3 minutes; sauté them with butter and pre-cooked chestnut fillets.