The meat is cut into steaks that are lightly crushed, scatter with salt and pepper, rolled in flour and fry in a highly heated sunflower oil. Arranged on a tray, the bottom of which is covered with finely chopped celery and parsley. Between the pieces of meat are arranged in rings sliced ​​carrots, small onions, cloves garlic, olives and washed mushrooms. Pour in tomato juice and wine. Sprinkle with fresh basil, add a little sunflower oil and meal bake in moderate oven until the fat remains.