Kapernschnitzel (Veal Cutlets With Capers)

Total Time
Prep 15 mins
Cook 9 mins

An adopted recipe that I tweaked.

Ingredients Nutrition


  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

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!!

Abby Girl March 18, 2015

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.

mommymakeit4u October 09, 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!

French Tart May 30, 2010