Kapernschnitzel (Veal Cutlets with Capers)
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.