Veal recipes |
Veal Cutlets With Capers |
24 oz veal cutlets (4 @ 6oz each) 1/2 teaspoon salt 1/2 teaspoon paprika 2 oz capers; drained(1/2 sm. jar) Bay leaf ---------garnish---------- 4 each lettuce leaves 2 tablespoon lemon juice 1/8 teaspoon pepper 1 tablespoon vegetable oil 1/4 cup white wine; dry 3 tablespoon evaporated milk 1 single pickled beets; sliced |
Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. |