The meat is lightly hammered from both sides and a 1 hour in a marinade of vinegar, wine, vegetable oil, pepper and salt. Drain from the marinade, shaped steak, dry with a cloth dipped in flour and fry in the butter. After removing the meat to fat added marinade. The resulting sauce is boiled, seasoned with lemon rind, retired from heat and thicken with the cream. Steaks are served with the prepared sauce.