How to take the weight of the piece - does not matter. I have 700 grams. The udder is rinsed to remove large ducts, if any. If you don't like the smell of the udder, it is necessary to soak 2-5 hours. I don't do it. Put the udder into a saucepan and pour boiling water to cover the meat an inch above it. Bring to the boil, removing the foam. When the foam ceased to appear, add the salt and any spices you desire. You can put peeled onion, carrot. I only use salt. Reduce the heat to low, cover the pan and let cook at low boil for 3-4 hours until soft. Allow to cool, preferably completely in the broth. Cook the udder in advance, put into the refrigerator, and broth to freeze or use immediately for the first course. Total cooking time is given without cooking.

So the udder is welded. It has a pleasant smell and creamy taste. It can be eaten immediately with sauce and without, cut into wedges or cubes and put in salad. For schnitzels cut into the udder of portioned pieces.

Beat egg with a fork in one bowl, in another pour the breadcrumbs.

Preheat the pan with oil. Piece cheat in egg, roll in breadcrumbs and fry from both sides on medium heat until Golden brown about 2-3 minutes on each side.

Put schnitzel on a plate, serve with garnish or without it.

Delicious! Bon appetit!