Cut the meat into portions. Crushed schnitzel with a wooden mallet, giving them an elliptical shape. Striations them lightly with a knife in order to avoid twisting them when frying. So shaped cutlets sprinkled with salt and pepper, dip them consistently in a mess of water and flour in bread crumbs and immediately before frying - in beaten eggs. Fry in a highly heated sunflower oil.Upon presentation on each schnitzel set piece butter.