Meat cutlets stuffed in Lithuanian

750 kg veal

5-6 chunks of black bread without skin

100 g fat

3 eggs

2 bulbs

100 g butter
what kind of oil to choose? we'll show

Salt, pepper, parsley

Flour for breading

For the sauce: 3 tbsp. flour

3 tbsp. butter

0,5 l milk

200 g sour cream

Salt, pepper

Cut the meat across the grain, repel, salt and pepper and leave on for 30 minutes. To prepare the stuffing: bread crumble, hard boiled eggs cut into cubes together with fat. Parsley is finely chopped. Onions cut into cubes and fry in 50g of butter. Mix bread crumbs, bacon, eggs, fried onions, herbs, salt and pepper. On each piece of meat to put the stuffing, wrapped in the form of rolls and fasten with a toothpick. Breaded cutlets stuffed in flour and fry until Golden brown in the remaining oil. Prepare the sauce: flour, fry in butter, stirring constantly, pour a thin stream of milk, salt and pepper and cook for 10 minutes. Finish the sauce off the heat, add sour cream and stir. Zrazy pour the sauce and simmer for another 30 minutes.