Veal Cutlets with Capers

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20 minutes Prep: 10 minutes Cook: 10 minutes
141 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

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