Fillets are lightly crushed, scatter with salt, pepper and a few drops of lemon juice and left to rest for 30 minutes. 4 eggs are cooked, cut into small pieces and mix with the butter, sliced ​​mushrooms, grated cheese and pepper. The prepared stuffing is spread over large fillets and cover with small. Wrapping rolls, tighten thread and dipped in beaten eggs, breaded and again in the eggs. Fried to a golden color in hot fat. Serve after the release of the thread.