Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Veal cutlets (6 oz ea)
2 tb Lemon juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 tb Vegetable oil
2 oz Capers (1/2 jar) -- drained
1/4 c Dry white wine
1 Bay leaf
3 tb 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.
