Veal cutlets with capers
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Veal cutlets with capers
  Veal    Capers    German  
Last updated 6/12/2012 12:58:16 AM. Recipe ID 20994. Report a problem with this recipe.
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      Title: Veal cutlets with capers
 Categories: German, Veal, Meats
      Yield: 4 servings
 
     24 oz Veal cutlets (4 @ 6oz each)
      2 T  Lemon juice
    1/2 t  Salt
    1/8 t  Pepper
    1/2 t  Paprika
      1 T  Vegetable oil
      2 oz Capers; drained(1/2 sm. jar)
    1/4 c  White wine; dry
      1 ea Bay leaf
      3 T  Evaporated milk
      1 x  ----------garnish-----------
      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 garnish.
 




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Recipe ID 20994 (Apr 03, 2005)

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