Veal Cutlets With Capers -

Veal Cutlets With Capers

Ingredients

24 oz veal cutlets (4 x 6oz each)
½ teaspoon salt
½ teaspoon paprika
2 oz capers, drained (½ small jar)
Bay leaf

Garnish:

4 lettuce leaves
2 tablespoons lemon juice
⅛ teaspoon pepper
1 tablespoon vegetable oil
¼ cup white wine, dry
3 tablespoons evaporated milk
1 pickled beet, sliced

Details

Serves: 4

Method

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 pre-heated 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.

Related food category:

• Veal