Cleaned and shaped cutlets Crushed by both sides, deep scratches on 2-3 places on the periphery, some salt is sprinkled with pepper and left to rest for ten minutes. Dip in beaten eggs and breadcrumbs and fry on each side 4 minutes. Of fat from frying vegetable oil is added and the mixture fry flour until light yellow color. As cool roux diluted with broth and seasoned with sugar, grated horseradish, previously scalded, lemon juice and mustard, put the raisins and the sauce boil. Withdraw from heat and allow to stand for 15 minutes. The sauce is served in a sauce-boat.