Subject: Kapernschnitzel (Veal Cutlets with Capers)
From: Ben <[email-masked]>
Date: 4 Jun 2000 02:14:35 GMT
Newsgroups: rec.food.recipes

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 [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.