Kapernschnitzel (Veal Cutlets with Capers)
| Yield: | 4 Servings |
| Categories: | Meats, German, Main Dishes |
| 24 | oz | Veal Cutlets (4 @ 6oz each) |
| 2 | tb | Lemon Juice |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | tb | Vegetable Oil |
| 2 | oz | Capers; Drained(1/2 Sm. Jar) |
| 1/4 | c | White Wine; Dry |
| 1 | Bay Leaf | |
| 3 | tb | Evaporated Milk |
| GARNISH | ||
| Pickled Beets; Sliced | ||
| 4 | Lettuce Leaves |
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