From the schnitzel, we cut slices, trim the edges, and pound them, we brush the slices with mustard, season with salt, pepper, and fry in lard. The fried slices are arranged in a gastronorm container filled to a height of 100mm. For the baking, we sauté half of the prepared onion until golden, add tomato puree, then sprinkle with flour and sauté for a moment, and pour in broth or water, seasoning with salt, pepper, mustard, and red wine, along with herbs. This prepared mixture is thickened and poured over the fried schnitzels and placed in a preheated combi steamer on the aforementioned program. In heated oil, we fry the onion sliced into rings and toss it with breadcrumbs, flour, and paprika, frying until golden.