Cut the meat (tenderloin) into pieces about 0.6 to 0.8 inches thick and pound them flat.
Season with salt and pepper, dip in beaten eggs, and coat with breadcrumbs.
Then, place them in a preheated skillet greased with fat and fry until golden brown.
After that, transfer to the oven for 5 to 10 minutes.
Serve with fried potatoes, green peas, and sliced beets smeared with crushed garlic.
Drizzle the romshteks with oil.
For 500g of meat, use 3 eggs, 1 cup of breadcrumbs, and 3 tablespoons of oil.