Kapernschnitzel (Veal Cutlets With Capers)

Total Time
24mins
Prep 15 mins
Cook 9 mins

An adopted recipe that I tweaked.

Ingredients Nutrition

Directions

  1. Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
  2. Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
  3. Turn cutlets over and add drained capers to pan.
  4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
  5. Pour wine into pan, scraping loose any brown particles from bottom of the pan.
  6. Add bay leaf, simmer liquid 3 minutes.
  7. Remove bay leaf.
  8. Blend in evaporated milk or cream and adjust seasonings.
  9. Pour over cutlets.
  10. Cut beets into strips and arrange on lettuce leaves as a garnish.
Most Helpful

5 5

I cut the recipe in half as it is only DH and myself. I used vermouth instead of opening a new bottle of wine just for this. We really enjoyed this meal and will look forward to using this recipe again. Kudos on a great find!!

4 5

Realy like the flavour the lemon lent to the dish. Thought it was on the salty side with all the capers, next time I'll only add 1 tbsp.

5 5

I have eaten this many times when I lived in Germany and it was one of my favourite dishes, so this was a treat for us! I followed the recipe exactly and even used German Riesling for my wine! I served this with your recipe for Spaetzle in Sage Brown Butter, the lettuce leaves and the pickled beetroot (beets) for a fabulous Sunday lunch! As there was only two of us, I cut the recipe down to half. A trip down memory lane, thanks Reets darlink! Made for the Whine and Cheese Gang and the German leg of ZWT#6. Merci encore. FT:-) PS: I used veal cutlet chops, bone in, not sure what cutlets mean in the US, but cutlets in Europe are usually bone it!