Veal Cutlets with Capers
- Main Ingredient: Meats
- Course: Various Main Dishes
- Cuisine: German
- Yield:
Veal Cutlets with Capers ingredients
- 24 oz Veal Cutlets (4 @ 6oz each)
- 2 t Lemon juice
- 1⁄2 t Salt
- 1⁄8 t Pepper
- 1⁄2 t Paprika
- 1 t Vegatable oil
- 2 oz capers; Drained(1/2 Sm. Jar)
- 1⁄4 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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