Yield: 1 servings
|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|
|Naturschnitzel (Sauteed Veal Cutlets|
Trim 2 veal cutlets++ each about ½ inch thick and weighing 1-½ 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 pieces. Pound each piece lightly: the pieces should be thicker than Wienerschnitzel or scalloppine. Sprinkle the 6 cutlets with salt and dredge them lightly in sifted flour. Saute' them in a large skillet in 4 Tbsp. butter for 15 minutes, until they are brown on both sides. Keep the sauteed cutlets hot in a very slow oven (250 F.) until all are done. Gypsy Sauce: To 1 cup brown sauce, add 3 Tbsp. white wine and 2 tsp. thick tomato puree. Saute 3 Tbsp. each of slivered mushrooms and tongue in 1 Tbsp. butter for about 3 minutes, or until the mushrooms are lightly browned. Bring the sauce to a boil and add the tounge and mushrooms. Serve with meat. Pour it over the cutlets. From: Gourmets Old Vienna Cookbook Shared by: Pat Stockett Submitted By PAT STOCKETT On 05-03-95