Title: Kapernschnitzel (Veal Cutlets with Capers)
Categories: German Meat Main
Yield: 4 Servings
| 24 | oz | Veal Cutlets (4 @ 6oz each) |
| 2 | tb | Lemon Juice |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | tb | Vegetable Oil |
| 2 | oz | Capers; Drained(1/2 Sm. Jar) |
| 1/4 | c | 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.