Kapernschnitzel (veal cutlets with capers)
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Kapernschnitzel (veal cutlets with capers)
  Veal    Capers    German  
Last updated 6/12/2012 12:45:58 AM. Recipe ID 6029. Report a problem with this recipe.
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      Title: Kapernschnitzel (veal cutlets with capers)
 Categories: German, Meats, Main dish
      Yield: 4 Servings
     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 ea Bay Leaf
      3 tb Evaporated Milk

      1 x  Pickled Beets; Sliced
      4 ea Lettuce Leaves
  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

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Recipe ID 6029 (Apr 03, 2005)

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