Fried meat with mushrooms and cheese

Cut the meat across the fibres into 5mm pieces. Veal must be recaptured, pork can not be recaptured. Prepare the liaison: mix egg, 5 tbsp. spoons of water, salt, pepper. Dip the pieces of meat one at a time into a liaison and fold tightly into a bowl. While the meat is marinating, take up mushrooms. Rinse, peel and slice the champignons into thin plates. In a preheated pan, fry the mushrooms until golden (if you choose fresh cheese, salt the mushrooms). Remove the mushrooms by carefully patching the oil. Grate or thinly chop the cheese. Pour odorless vegetable oil into the pan, heat. Roll the pieces of meat in breadcrumbs and fry until tender over a medium heat for 2-3 minutes on each side. Put the roast meat in one layer in a baking dish, top with an even layer of mushrooms, sprinkle with cheese. Mix mayonnaise or sour cream with tomato sauce (if you get too thick, add a little water) and pour the meat with mushrooms and cheese (you can pour this mixture directly onto the mushrooms, and sprinkle cheese on top). Bake in a hot oven until the cheese melts. The roast meat, the recipe for which is on offer here, is delicious both hot and cold.