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Kapernschnitzel (Veal Cutlets With Capers) Recipe - Cooking Index

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Kapernschnitzel (Veal Cutlets With Capers)

Cuisine: German
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

24 oz 681gVeal cutlets - (4 @ 6oz each)
2 tablespoons 30mlLemon juice
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlPepper
1/2 teaspoon 2.5mlPaprika
1 tablespoon 15mlVegetable oil
2 oz 56gCapers - drained(1/2 sm. Jar)
1/4 cup 59mlWhite wine - dry
1   Bay leaf
3 tablespoons 45mlEvaporated 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

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