Method of preparation

Cut the meat across the grains into strips, 1.5-2 cm thick.

Lay the chops between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet to a thickness of 5-8 mm.

Sprinkle the beaten schnitzel with seasoning “Salt of Budjak” and let it marinate for 20-30 minutes.

Crack the eggs into a bowl, sprinkle with seasoning, add cream, 1 teaspoon of vegetable oil and beat.

Roll the schnitzel in flour on both sides.

Dip well in the egg and roll in breading.

Preheat the pan and fry the schnitzels in butter over medium heat for 5 minutes on each side until golden brown. When the schnitzel is cooked, put it on a paper towel to remove excess fat.

Serve with any garnish, but remember that beef does not mix well with sour and harsh tastes. It is best to serve potatoes, Brussels sprouts or mushrooms as a side dish.