Cut veal into portion pieces, beat, salt and pepper. Dip schnitzel in whisked egg, then cover with breadcrumbs and fry in butter.

Chop onion, fry with lard dices.

Slice mushrooms, mix with onion and lard, fry, pour cream, add juice and vinegar. Bring the sauce to boil, salt and pepper.

Serve the schnitzel with prepared sauce, garnish with simmered vegetables.

When serving, top with greens.