Kapernschnitzel (veal Cutlets With Capers) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 ounce: 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 ounce: Capers, Drained(1/2 Sm. Jar)
1/4 cup: White Wine, Dry
1 each: Bay Leaf,
3 tbsp: Evaporated Milk,
GARNISH
Pickled Beets, Sliced
4 each: 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.
Source from luhu.jp
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.
Source from luhu.jp