– Cut the brisket in bone width. Remove the pellicles from the bone, cut off the end at 45o, slightly chop the fillet, sprinkle with the salt and pepper
– Put the cutlets at 340oF (170oC) in a red-hot frying pan with fat and fry until golden brown, reduce the heat and fry until ready. The juice oozing by pressing should be clear
– Serve one cutlet per portion dressed with the butter or meat juice (see the recipe). Garnish with the fried potatoes or boiled green beans, vegetables in milk sauce, greens, cucumber and tomato slices
