Kapernschnitzel(Veal Cutlets With Capers)

* Exported from MasterCook *

Kapernschnitzel (Veal Cutlets With Capers)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Veal
Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounce Veal Cutlets (4 @ 6oz each)
2 Tb Lemon Juice
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Paprika
1 Tb Vegetable Oil
2 ounce Capers -- Drained(1/2 Sm. Jar)
1/4 cup White Wine -- Dry
1 Bay Leaf
3 Tb Evaporated Milk
-----GARNISH-----
Pickled Beets -- Sliced
4 Lettuce Leaves

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
Heat oil in a frypan 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 frypan. 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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