Ingredients
700-800 g of meat from the thinnest part of the tenderloin
salt
pepper
flour
250-300 g cheese
fat frying
Method
Cleaned membranes of meat hammered slightly and cut into chunks, sprinkle with salt and pepper, add some flour and fry quickly in very hot fat. Remove and dip in grated heated to melt cheese. Serve hot with a garnish of your choice.
Containers:
Difficulty
Easy
Tested
0 users
Source
"La Minutes" Sofia Smolnitska, 1988