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    You are in: Home / Recipes / Kapernschnitzel (Veal Cutlets With Capers) Recipe
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    Kapernschnitzel (Veal Cutlets With Capers)

    Kapernschnitzel (Veal Cutlets With Capers). Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    15 mins

    9 mins

    Rita~'s Note:

    An adopted recipe that I tweaked.

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    Ingredients:

    Servings:

    Units: US | Metric

    GARNISH

    Directions:

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

    Ratings & Reviews:

    • on October 09, 2010

      45

      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.

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    • on May 30, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      45

      This was such a quick dish to put together. I used heavy cream instead of evaporated milk. The flavor was really good. My veal was not the most tender but that had nothing to do with the recipe or me. I am going to start going back to the Fresh Market for my meat from now on, I am tired of wasting good money at a grocer and it not be good meat. But this is a very good recipe to put together for during the week. I had the lettuce on the side with my home made pickled beets. Delicious. Thanks Rita for the recipe. Made this recipe for the Comfort Cafe '09

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Kapernschnitzel (Veal Cutlets With Capers)

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.5
     
    Calories from Fat 145
    45%
    Total Fat 16.1 g
    24%
    Saturated Fat 5.8 g
    29%
    Cholesterol 144.0 mg
    48%
    Sodium 874.9 mg
    36%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.6 g
    2%
    Protein 34.9 g
    69%

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