Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!cpk-news-hub1.bbnplanet.com!news.gtei.net!news.algonet.se!algonet!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Kapernschnitzel (Veal Cutlets with Capers) Followup-To: rec.food.cooking Date: 4 Jun 2000 02:14:35 GMT Organization: www5 Lines: 31 Approved: phill@rt66.com Message-ID: <200006020737296.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42266 Kapernschnitzel (Veal Cutlets with Capers) 24 ounces Veal Cutlets (4 @ 6oz each) 2 tablespoons Lemon Juice 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/2 teaspoon Paprika 1 tablespoon Vegetable Oil 2 ounces Capers; Drained(1/2 Sm. Jar) 1/4 cup White Wine; Dry 1 each Bay Leaf 3 tablespoons Evaporated Milk Garnish: 1 Pickled Beets; Sliced 4 each 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. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.