Kapernschnitzel (Veal Cutlets With Capers)

Kapernschnitzel (Veal Cutlets With Capers)


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.

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Nutrition

Ingredients