Kapernschnitzel (veal cutlets with capers)
Yield: 4 servings
Ingredients:
- 24 oz Veal Cutlets (4 @ 6oz each) 1 tb Vegetable Oil
- 2 tb Lemon Juice 2 oz Capers; Drained(1/2 Sm. Jar)
- 1/2 ts Salt 1/4 c White Wine; Dry
- 1/8 ts Pepper 1 ea Bay Leaf
- 1/2 ts Paprika 3 tb Evaporated Milk ----------------------------------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.
