Schnitzel is divided into 8 equal size pieces. All of the meat trimmings are ground and can be added to the filler, prepared from the products. Schnitzel is smeared with mustard. The filling is spread over cutlets and they are wound in rolls, tied with a clean thread. Rolled in a mixture with salt and pepper flour and fry in preheated oil on all sides until golden brown color, reducing the temperature and continue frying for another ten minutes. Transfer to a small bowl and bake in moderate oven 25 minutes. Stitches are removed and prepared slices are arranged in a suitable dish that keep warm. Tomato juice is poured into the pan in which they are fried schnitzel, and the sauce boil for 2-3 minutes and pour over cutlets.