Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
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
1 Pickled Beet; Sliced
4 Lettuce Leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and
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.