Kapernschnitzel (Veal Cutlets With Capers) |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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An adopted recipe that I tweaked. Ingredients:
24 ounces veal cutlets, pounded lightly just to even (4 6oz each) |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon paprika |
1 tablespoon flour |
1 tablespoon vegetable oil |
2 ounces capers, rinsed and drained |
1/4 cup dry white wine |
1 bay leaf |
3 tablespoons evaporated milk or 3 tablespoons cream |
pickled beet, sliced |
4 lettuce leaves |
Directions:
1. Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
2. Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
3. Turn cutlets over and add drained capers to pan.
4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
5. Pour wine into pan, scraping loose any brown particles from bottom of the pan.
6. Add bay leaf, simmer liquid 3 minutes.
7. Remove bay leaf.
8. Blend in evaporated milk or cream and adjust seasonings.
9. Pour over cutlets.
10. Cut beets into strips and arrange on lettuce leaves as a garnish.
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