Wash meat (ribeye), remove tendons, slice into portion sizes and pound with meat mallet. Sprinkle with salt and pepper, moisten with whipped eggs and coat with breadcrumbs on both sides. After that, put on a very hot skillet with butter and fry until fully ready (10-12 minutes).
As garnish, serve fried potatoes and boiled, sliced, buttered sweat peas, corn and carrots. Pour meat over with butter.