Print Recipe

Kapernschnitzel (Veal Cutlets With Capers)

Ingredients:

4 6 oz. Veal Cutlets
2 T Lemon Juice
1/2 t Salt
1/8 t Pepper
1/2 t Paprika
1 T Vegetable Oil
2 oz. Capers; Drained (1/2 Sm. Jar)
1/4 c White Wine; Dry
1 Bay Leaf
3 T Evaporated Milk

GARNISH
1 Pickled Beet; Sliced
4 Lettuce Leaves

Directions:

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.

Heat oil in a fry 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 fry 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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