Wash meat and pat it with a paper towel. Cut meat into pieces about 1cm thick. Cover it wih a film to keep the meat moist, and then beat the meat with a meat mullet, until the pieces are about 5mm thick.
Whisk an egg, dip the meat into it, then season it with salt, pepper and your hot spices mix.
Fry the meat in butter, about 3 minutes per each side. Take it away.
Grate a carrot on the small grate side, and then fry it in the rest of melted butter, sprinkle the lemon juice of 1/2 of a lemon, add heavy cream and wine and stew the mix for about 8 to 10 minutes. Cover the meat with this sauce. Priyatnogo appetita!