LOCATION: Recipes >> German >> Veal Cutlets 02
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Veal Cutlets 02
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Kapernschnitzel
(Veal Cutlets With Capers)
Servings: 4
24 oz veal cutlets (4 at 6 oz each)
2 T lemon juice
salt
pepper
paprika
1 T vegetable oil
2 oz capers, drained
1/4 c white wine
1 bay leaf
3 T evaporated milk
pickled beets
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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