800 g of veal rump, topside or apple
500 ml red wine
40 g butter
8 tbsp broth
Cleaned meat cut into slices that are lightly crushed and put in a bowl of wine for 30 minutes, turn and then another 30 minutes to drip. Add salt, the scatter with pepper, rolled in flour and fry in heated oil. Remove to a warm plate and on each schnitzel put a little of the butter. In fat added 8 tbsp of wine, which is marinated meat broth, optional 1 lump of sugar and salt to taste. The resulting sauce boils and it flooded schnitzel.