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
• Pickled Beet; Sliced- for garnish
• 4 Lettuce Leaves - for garnish
  

Directions:

1. Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
2. Heat oil in a fry pan and fry cutlets for 3 minutes on the first side.
3. Turn cutlets over and add drained capers to pan.
4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
5. Pour wine into pan, scraping loose any brown particles from bottom of fry pan.
6. Add bay leaf, simmer liquid 3 minutes.
7. Remove bay leaf.
8. Blend in evaporated milk and adjust seasonings.
9. Pour over cutlets.
10. Cut beets into strips and arrange on lettuce leaves as a garnish.