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.
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This recipe is high in Vitamin A with 196% of your daily recommended intake per serving. This recipe is high in Vitamin C with 46% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Sulfites, Alcohol, Fructose Malabsorption, Beef allergies.