Natural Cutlet

For the natural cutlets, pound the cutlets until tender (preferably between strong cling film) and, if necessary, cut the tendons a little so that the cutlets do not bulge during frying. Season one side with salt and pepper, place the other side briefly in flour. Heat oil and butter in a skillet and place cutlets, floured side down. Sear over medium heat for about 2 minutes, turn and fry the other side for about 1 minute. Lift cutlets from pan and keep warm. Loosen frying residue with soup and reduce. Stir in a nut-sized piece of cold butter and thicken the juice with it, but do not boil it up again!

Arrange natural cutlets on preheated plates. Season the gravy to taste and pour through a sieve over the natural beef cutlets.

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