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.
