*  Exported from  MasterCook  *

                Kapernschnitzel (Veal Cutlets With Capers)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Veal cutlets (6 oz ea)
   2      tb            Lemon juice
     1/2  ts            Salt
     1/8  ts            Pepper
     1/2  ts            Paprika
   1      tb            Vegetable oil
   2      oz            Capers (1/2 jar) -- drained
     1/4  c             Dry white wine
   1                    Bay leaf
   3      tb            Evaporated milk
                        Garnish:
                        Pickled beets -- sliced
   4                    Lettuce leaves

Sprinkle cutlets with lemon juice and season with salt, pepper, and
paprika. Heat oil in a frying pan 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 frying pan. 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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