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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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    Units: US | Metric



    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


      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


      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!

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    • on July 01, 2009


      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

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    Read All Reviews (4)


    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
    Total Fat 16.1 g
    Saturated Fat 5.8 g
    Cholesterol 144.0 mg
    Sodium 874.9 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.9 g
    Sugars 0.6 g
    Protein 34.9 g

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