Kapernschnitzel (Veal Cutlets With Capers)

Course : German
Serves: 4
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Ingredients:

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 piece bay leaf
3 tablespoons evaporated milk
-----garnish-----
1 jar pickled beets sliced
4 bunch lettuce leaves
 

Preparation / Directions:

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.


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