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Kapernschnitzel (Veal Cutlets With Capers)



  • 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


  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.

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