MM: Veal Cutlets With Capers
---------- Recipe via Meal-Master (tm) v8.05
Title: Veal Cutlets With Capers
Categories: German, Veal, Meats
Yield: 4 Servings
24 oz Veal cutlets (4 @ 6oz each)
1/2 t Salt
1/2 t Paprika
2 oz Capers; drained(1/2 sm. jar)
1 ea Bay leaf
1 x ----------garnish-----------
4 ea Lettuce leaves
2 T Lemon juice
1/8 t Pepper
1 T Vegetable oil
1/4 c White wine; dry
3 T Evaporated milk
1 x Pickled beets; sliced
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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