Finely crushed garlic fry in the oil to yellowing, add crushed cutlets and fry on both sides until it turns rosy. Chops are removed, salting is sprinkled with pepper and leave in a warm place. To the oil add the tomato puree, fuzzy with 1 tbsp (10 ml) of water, cleaned and finely chopped peppers and mushrooms and stew under a cover about a quarter of an hour. Return chops and stew until soft.