Cutlets in Bulgarian

300 g Veal

50 g ham

2 boiled eggs

1 lemon (juice)

2 Art. l. cream

2 Art. l. butter
Which oil to choose? we'll show

ground black pepper

salt

Slice the veal a la carte pieces, beat off, pepper and salt, drizzle with lemon juice.

Share on each piece of veal slices of ham and half an egg, roll it roll, tie strings.

Fry patties 10 minutes in butter, then add the cream and simmer for another 5-7 minutes.

Before serving, put meatballs in Bulgarian on a dish, garnish can be boiled rice.