600-700 g mutton loin with bone, 250 g fungi, 2 bulbs, 1 art. Spoon flour, 2 Art. tablespoons oil, 3-4 Art. tablespoons bread crumbs, egg 1, 1 Art. spoon of water, salt and pepper to taste.
Rinse mushrooms, cut into small pieces, add salt and fry in butter with onions. Lamb loin cut into thin slices with a stone, repelling, in the middle of each slice put mushroom stuffing with onions and svbrnut as cutlets with bone. Roll in flour, brush with egg and water Loose, varnished in breadcrumbs and fry in fat. Serve with roasted potatoes, boiled carrots, green peas, pickles, having put meatballs on fried white bread (toast).