2 each veal cutlets, each 1/2-inch thick a; nd 1-1/2 lbs
1 lightly sifted flour
4 tablespoon butter
6 slice lightly sauteed ham
1 cup to 2 cups zigeuner sauce (see recip; e)
Trim 2 veal cutlets- each about 1/2 inch thick and weighing 1-1/2 pounds- remove the bones, and cut the meat into 6 serving pieces. Cut the pieces across the grain of the meat, leaving the little 'nut', which is divided from the rest of the cutlet by a skin, in a single piece. Pound each piece lightly: the pieces should be thicker than Wienerschnitzel or scallopine. Sprinkle the 6 cutlets with salt and dredge them lightly in sifted flour. Saute them in a large skillet in 4 tablespoons butter for 10 minutes, until they are brown on both sides. Keep the sauteed cutlets hot in a very slow oven (250 degrees F) until all are done.
Sauce for Veal Cutlets (Naturschnitzel) DO NOT USE FOR ZIGEUNER SCHNITZEL
To the juices in the skillet, add 1/2 cup beef or veal stock, 2 tablespoons butter, the juice of 1/2 lemon, and 1/2 teaspoon 'glace de viande' or meat extract. Bring the sauce to a boil and pour it over the cutlets. Garnish the platter with lemon wedges and parsley. Naturschnitzel are best prepared for a small number of people and served at once, without being kept hot in the oven.
ZIGEUNER SCHNITZEL: Saute 6 veal cutlets as for Naturschnitzel but do not make the sauce. Serve them on a platter with alternating slices of lightly sauteed ham, cut the size of the veal slices. Serve with Zigeuner-Sauce, gypsy sauce (see recipe).
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