Preheat kitchen stove to 80 degrees Celsius.
Season cutlets with salt and pepper all around.
Heat olive oil. Fry the cutlets on all sides for 2 minutes. Keep warm in the stove. Deglaze pan with stock and sherry. Finely grate a little orange peel. Season sauce with salt and pepper and about 2 tbsp orange juice (for 4 servings).
Roast raw ham (pata negra) in a pan until crispy. Arrange on veal cutlets, pour sauce around.
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