Knead the meat, salt, pepper, bake mustard, sprinkle with oil and leave for a while. Then wrap it in a breadcrumb. Shake the breadcrumbs gently into the cuttings on both sides. Egg the eggs and dip them on both sides of the cutlet and immediately fry them in the oil. Then put the cuttings into the pan, preferably in a glass frying pan and translate the mushrooms. Bake slowly for about half an hour.