Naturschnitzel (veal Cutlets) And Zigeuner Schnitzel Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 each: Veal cutlets, each 1/2-inch
4 tbsp: Butter,
-thick and 1-1/2 lbs,
6 slice: Lightly sauteed ham,
Salt,
1 cup: To 2 cups Zigeuner sauce,
Lightly sifted flour,
-, see recipe
Directions:
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).
From Gourmets _Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95
Source from luhu.jp
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).
From Gourmets _Old Vienna Cookbook_ by Lillian Langseth-Christensen
Gourmet Books, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95
Source from luhu.jp