Yield: 4 servings
Measure | Ingredient |
---|---|
24 ounces | Veal cutlets (4 @ 6oz each) |
2 tablespoons | Lemon juice |
½ teaspoon | Salt |
⅛ teaspoon | Pepper |
½ teaspoon | Paprika |
1 tablespoon | Vegetable oil |
2 ounces | Capers; drained(1/2 sm. jar) |
¼ cup | White wine; dry |
1 each | Bay leaf |
3 tablespoons | Evaporated milk --------garnish----------- |
1 x | Pickled beets; sliced |
4 eaches | 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.