24 oz Veal Cutlets (4 @ 6oz each) 1 tb Vegetable Oil
2 tb Lemon Juice 2 oz Capers; Drained(1/2 Sm. Jar)
1/2 ts Salt 1/4 c White Wine; Dry
1/8 ts Pepper 1 ea Bay Leaf
1/2 ts Paprika 3 tb Evaporated Milk
----------------------------------GARNISH----------------------------------
1 x Pickled Beets; Sliced 4 ea Lettuce Leaves
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.
