Kapernschnitzel (Veal Cutlets With Capers) |
Category: Main Dishes/Veal
Rating: 0.0 (0 ratings)
Contributed by: Virtuous Recipes |
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Ingredients
4 Veal Cutlets (5 or 6 oz each)
2 T Lemon Juice
1/2 t Salt
1/8 t Pepper
1/2 t Paprika
1 T Vegetable Oil
2 oz Capers, drained (1/2 Sm. Jar)
1/4 c White Wine; Dry
1 Bay Leaf
3 T Evaporated Milk
4 Pickled Beets, sliced
4 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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