For the natural cutlets, wash, dry and lightly pound the cutlets. Cut at the edge, salt and cover with flour on one side.
Heat 40 g of the butter in a pan. Put cutlets in with floured side down, fry briefly, turn and fry for about 5 minutes on each side. Remove meat, keep warm.
Add butter to juice and let it foam up. Pour in a little hot water, boil well and strain.
Arrange cutlets on a platter, pour juice over them and serve the natural cutlets immediately.
Preparation Tip:
Serve the natural cutlets with rice and salad.
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