Kapernschnitzel (Veal Cutlets With Capers) Recipe - Cooking Index
24 oz | 681g | Veal cutlets - (4 @ 6oz each) |
2 tablespoons | 30ml | Lemon juice |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
1/2 teaspoon | 2.5ml | Paprika |
1 tablespoon | 15ml | Vegetable oil |
2 oz | 56g | Capers - drained(1/2 sm. Jar) |
1/4 cup | 59ml | White wine - dry |
1 | Bay leaf | |
3 tablespoons | 45ml | Evaporated milk |
Garnish | ||
Pickled beets - sliced | ||
4 | Lettuce leaves |
Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frying pan 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 frying pan. 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.
Source:
Bill Wight
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