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
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