Cutlets with mushrooms "Imperial"

300 g pulp veal

80 g fresh mushrooms

60 g butter
Which oil to choose? we'll show

10 g ghee

2 eggs

4 Art. l. broth

flour

ground black pepper

salt

Slice the veal a la carte pieces on both sides to repel, pepper and salt, breaded in flour.

Fry patties in butter in a pan over low heat, cover, flip burgers several times.

Mushrooms chopped, add to the cutlets and fry until cooked all, then remove the mushrooms and meatballs, pour the broth, bring it to a boil.

Beat the eggs, add salt and fry in the form of thin pancakes on melted butter, put the omelet onto a plate, put it cutlet on it - mushrooms, wrapped edges of omelet, sprinkle chops with mushrooms "Imperial" broth.