Kapernschnitzel (Veal Cutlets With Capers)

READY IN: 24mins
Recipe by Rita1652

An adopted recipe that I tweaked.

Top Review by Abby Girl

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!!

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.

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