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. ---------------------------------------------------------------------------
Nutrition
Ingredients