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Veal Cutlets with Capers



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Veal Cutlets with Capers

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.


Ingredients:

24 oz Veal cutlets (4 @ 6oz each)
2 tb Lemon juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 tb Vegetable oil
2 oz Capers; drained(1/2 sm. jar)
1/4 c White wine; dry
1 Bay leaf
3 tb Evaporated milk
----------garnish-----------
Pickled beets; sliced
4 Lettuce leaves

Serves:

4 Servings
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