Veal cutlets with capers
4 servings
Ingredients
| Quantity | 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 |
Directions
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.