Kapernschnitzel (veal Cutlets With Capers)

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 24 ounces veal cutlets, pounded lightly just to even (4 @ 6oz each)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon paprika
• 1 tablespoon flour
• 1 tablespoon vegetable oil
• 2 ounces capers, rinsed and drained
• 1/4 cup dry wine
• 1 bay leaf
• 3 tablespoons evaporated milk or 3 tablespoons cream
• pickled beet, sliced
• 4 lettuce leaves

Recipe

• 1 sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
• 2 heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
• 3 turn cutlets over and add drained capers to pan.
• 4 fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
• 5 pour wine into pan, scraping loose any brown particles from bottom of the pan.
• 6 add bay leaf, simmer liquid 3 minutes.
• 7 remove bay leaf.
• 8 blend in evaporated milk or cream and adjust seasonings.
• 9 pour over cutlets.
• 10 cut beets into strips and arrange on lettuce leaves as a garnish.