Kapernschnitzel (Veal Cutlets with Capers)

30 minutes Prep: 15 minutes Cook: 15 minutes

426 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

24	ounces	veal cutlets
2	tablespoons	lemon juice
1/2	teaspoon	salt
1/8	teaspoon	black pepper
1/2	teaspoon	paprika
1	tablespoon	vegetable oil
2	ounces	capers	drained
1/4	cup	white wine	dry
1	each	bay leaf
3	tablespoons	evaporated milk
			Garnish
1	x	pickled beets
4	each	lettuce leaves

Directions

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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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 426 41% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 213mg	71%
Sodium 863mg	36%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 58.0g	115%

Vitamin A	4%		Vitamin C	7%
Calcium	9%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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