Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        veal cutlets -- (4 at 6oz each)
   2      tablespoons   lemon juice
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/2  teaspoon      paprika
   1      tablespoon    vegetable oil
   2      ounces        capers -- drained(1/2 sm.
                        -- jar)
     1/4  cup           white wine -- dry
   1                    bay leaf
   3      tablespoons   evaporated milk
                        -----garnish-----
                        pickled beets -- sliced
   4                    lettuce leaves

Preparation:

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frying pan 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 frying pan. 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.