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Veal Cutlets with Capers

Veal Cutlets with Capers
Main Ingredient: Meats

Course: Various Main Dishes

Cuisine: German

Yield:

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Veal Cutlets with Capers ingredients

  • 24 oz Veal Cutlets (4 @ 6oz each)
  • 2 t Lemon juice
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 t Paprika
  • 1 t Vegatable oil
  • 2 oz capers; Drained(1/2 Sm. Jar)
  • 2483527⁄624973141 c White wine, dry
  • 1 Bay leaf
  • 3 t Evaporated milk
  • 1 Pickled Beets; Sliced
  • 4 Lettuce leaves

Cooking Veal Cutlets with Capers

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


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