Cooking Recipe Kapernschnitzel (Veal Cutlets With Capers)
Recipe Ingredients
24 oz
Veal Cutlets (4 @ 6oz each)
2 tb
Lemon Juice
1/2 ts
Salt
1/8 ts
Pepper
1/2 ts
Paprika
1 tb
Vegetable Oil
2 oz
Capers; Drained(1/2 Sm. Jar)
1/4 c
White Wine; Dry
1 ea
Bay Leaf
3 tb
Evaporated Milk
GARNISH
1 x
Pickled Beets; Sliced
4 ea
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.