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Veal cutlets with capers

Yield: 4 Servings

Ingredients:

• 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 ea Bay leaf
• 3 tb Evaporated milk
• 1 x ----------garnish-----------
• 1 x Pickled beets; sliced
• 4 ea Lettuce leaves

Instructions:

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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