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 tablespoon Vegetable oil
2 ounces Capers; drained(1/2 sm. jar)
¼ cup White wine; dry
1 each Bay leaf
3 tablespoons Evaporated milk --------garnish-----------
1 x Pickled beets; sliced
4 eaches Lettuce leaves

Directions

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.

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