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| Home -> [Entrees, German, Meats, Western European] -> [Kapernschnitzel (veal cutlets with capers) Recipe] |
Kapernschnitzel (veal cutlets with capers)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, German, Meats, Western European |
Rating: |
0 |
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Ingredients:
| 24
| oz | Veal Cutlets (4 @ 6oz each) | | 2
| tbsp | Lemon Juice | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 1/2
| tsp | Paprika | | 1
| tbsp | Vegetable Oil | | 2
| oz | Capers, Drained(?Sm. Jar) | | 1/4
| cup | White Wine, Dry | | 1
| | Bay Leaf | | 3
| tbsp | Evaporated Milk | | | GARNISH | | | Pickled Beets, Sliced | | 4
| | Lettuce Leaves |
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Procedures:
| 1 | Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. | | 2 | Heat oil in a frypan 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 frypan. | | 6 | Add bay leaf, simmer liquid 3 minutes. | | 7 | Remove bay leaf. | | 8 | Blend in evaporated milk and adjust seasonings. | | 9 | Pour over cutlets. | | 10 | Cut beets into strips and arrange on lettuce leaves as a garnish |
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