Kapernschnitzel (veal cutlets with capers)

4 servings

Ingredients

Quantity Ingredient
24 ounces Veal Cutlets (4 @ 6oz each)
2 tablespoons Lemon Juice
½ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Paprika
1 x Pickled Beets; Sliced
1 tablespoon Vegetable Oil
2 ounces Capers; Drained(1/2 Sm. Jar)
¼ cup White Wine; Dry
1 each Bay Leaf
3 tablespoons Evaporated Milk
4 eaches Lettuce Leaves

Directions

GARNISH

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf.

Blend in evaporated milk and adjust seasonings. Pour over cutlets.

Cut beets into strips and arrange on lettuce leaves as a garnish.

Related recipes