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Kapernschnitzel Veal Cutlets With Capers

Recipe name:
Kapernschnitzel Veal Cutlets With Capers

Recipe category:
Main Dish

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Recipe detials: Kapernschnitzel (Veal Cutlets with Capers)

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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Kapernschnitzel Veal Cutlets With Capers

In my opinion kapernschnitzel veal cutlets with capers needs more feedback fast to know what are the ins and outs of it.