Pork pulp (ham) 750 g, beef brains 250 g, 2 eggs, rice 50 g, vegetable oil 175 ml, butter 100 g, flour 50 g, sour cream 200 ml, bone broth 1 l, parsley, salt and pepper taste.

Cut the meat into slices (a slice per serving), beat off, salt and pepper. Clean the brains from films, wash and cut into small cubes. Fry rice in hot oil, add brains and fry for another 10 minutes, then salt, pepper and pour warm broth. Cook over low heat or in the oven for 20 minutes. Cool and add raw eggs and finely chopped parsley, mix everything well and spread the minced meat on cooked schnitzels, roll them up and tie them with a thread. Place the rolls on a greased baking sheet and place in the oven for 30 minutes. Boil the broth (2 cups) in a separate saucepan, add flour mixed with butter and stir so that there are no lumps. If the sauce is too thick, dilute with broth until sour cream is thick, cook for 20 minutes, then add sour cream and boil for another 10 minutes. Strain this sauce over the schnitzels and leave them in the oven for another 15 minutes. Serve the schnitzel with mashed potatoes.