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Kapernschnitzel (Veal Cutlets with Capers)

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
24 ounces veal cutlets
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2 tablespoons lemon juice
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½ teaspoon salt
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teaspoon black pepper
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½ teaspoon paprika
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1 tablespoon vegetable oil
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2 ounces capers
drained
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¼ cup white wine
dry
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1 each bay leaves
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3 tablespoons evaporated milk
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Garnish
*
1 x pickled beets
*
4 each lettuce leaves
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Ingredients

Amount Measure Ingredient Features
693.6 ml/g veal cutlets
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3E+1 ml lemon juice
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2.5 ml salt
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0.6 ml black pepper
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2.5 ml paprika
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15 ml vegetable oil
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57.8 ml/g capers
drained
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59 ml white wine
dry
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1 each bay leaves
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45 ml evaporated milk
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0
Garnish
*
1 x pickled beets
*
4 each lettuce leaves
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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 Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 42641% 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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