Kapernschnitzel (Veal Cutlets With Capers) Recipe

Recipe Ingredients :

24 oz veal cutlets (4 @ 6oz each)
2 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1 tbsp vegetable oil
2 oz capers, drained(1/2 sm. jar)
1/4 cup white wine, dry
1 each bay leaf
3 tbsp evaporated milk

GARNISH

1 pickled beets, sliced
4 each lettuce leaves

Recipe Directions :

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.

 

Serves: 4

 

Recipe Categories: German; Meat

Kapernschnitzel (Veal Cutlets With Capers) Recipe brought to you by Recipes 4U

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