Kapernschnitzel (Veal Cutlets With Capers)

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.