Print Veal Cutlets with Capers Recipe
Veal Cutlets with Capers
1 Bay Leaf
1/2 Teaspoon Salt to taste
1/8 Teaspoon Pepper dried whole red
4 Lettuce leaves
2 Tablespoons Lemon Juice fresh
1 Tablespoon Vegetable Oil
1/2 Teaspoon Paprika
3 Tablespoons Evaporated Milk
24 Ounces Veal (4 @ 6oz each)
2 Ounces Capers drained(1/2 sm. jar)
1/4 Cup White Wine dry
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. Turn cutlets over and add drained capers to pan.

3. 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.

4. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish.