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| RECIPE FOR VEAL CUTLETS WITH CAPERS |
Title: Veal Cutlets With Capers
Category: German
Serves: 4
Ingredients:
| 24.00 | oz | Veal cutlets (4 @ 6oz each) | | 2.00 | tb | Lemon juice | | 0.50 | ts | Salt | | 0.12 | ts | Pepper | | 0.50 | ts | Paprika | | 1.00 | tb | Vegetable oil | | 2.00 | oz | Capers; drained(1/2 sm. jar) | | 0.25 | c | White wine; dry | | 1.00 | | Bay leaf | | 3.00 | tb | Evaporated milk | | --------- | GARNISH --------- | | | Pickled beets; sliced | | 4.00 | | Lettuce leaves |
Instructions:
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.
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