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Kapernschnitzel (Veal Cutlets with Capers)

 

19

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

24 ounces veal cutlets
2 tablespoons lemon juice
½ teaspoon salt
teaspoon black pepper
*
½ teaspoon paprika
1 tablespoon vegetable oil
2 ounces capers
drained
¼ cup white wine
dry
*
1 each bay leaves
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 42641% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 863mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 115g
Vitamin A 4% Vitamin C 7%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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