Kapernschnitzel (Veal Cutlets With Capers)

17.08.2008 | Author: Cook | Posted in Germany
Find out how to cook Kapernschnitzel (Veal Cutlets With Capers) in
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Kapernschnitzel (Veal Cutlets With Capers)


Servings: 4
Ingredients: 

  • 24 oz Veal Cutlets (4 @ 6oz each)
    • 

  • 2 T  Lemon Juice
    • 

  • 1/2 t  Salt
    • 

  • 1/8 t  Pepper
    • 

  • 1/2 t  Paprika
    • 

  • 1 T  Vegetable Oil
    • 

  • 2 oz Capers; Drained(1/2 Sm. Jar)
    • 

  • 1/4 c  White Wine; Dry
    • 

  • 1 ea Bay Leaf
    • 

  • 3 T  Evaporated Milk
    • 

  • ----------------------------------GARNISH----------------------------------
    • 

  • 1 x  Pickled Beets; Sliced
    • 

  • 4 ea Lettuce Leaves
    •

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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