500 g pork (bricket)
2 eggs
3 tblsps bread crumbs
3 tblsps melted butter
salt
Stuffing:
60 g smoked ham
1 tblsp flour
80 g green peas
0. 5 onion
1 tblsp meat stock
salt

1. Cut the pork (bricket) into pieces each containing a bit of bone. Then pound the meat and scrub clean the end of bone. Place some stuffing on each of the pounded pieces of pork. Prepare the stuffing as follows: cut the ham into cubes, saute, add flour browned together with onion and salt, green peas, mix, fry, add stock and stir together into a moderately heavy mixture.
2. Mould the pieces of pork into sausage shape, dip in egg, dredge in bread crumbs, then roll in egg and crumbs again. Deep fry the cutlets, place in oven and braise until done.