Kapernschnitzel (Veal Cutlets with Capers)
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
veal cutlets
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
veal cutlets
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 15 | ml |
vegetable oil
|
|
| 57.8 | ml/g |
capers
drained |
|
| 59 | ml |
white wine
dry |
*
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
evaporated milk
|
|
| 0 |
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.
