---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Veal Cutlets with Capers
  Categories: German, Veal
       Yield: 4 servings
  
      24 oz Veal cutlets (4 @ 6oz each)         2 tb Lemon juice
     1/2 ts Salt                              1/8 ts Pepper
     1/2 ts Paprika                             1 tb Vegetable oil
       2 oz Capers; drained (1/2 sm. jar)      1/4 c  White wine; dry
       1 ea Bay leaf                            3 tb Evaporated milk
       1 x  ----------garnish-----------        1 x  Pickled beets; sliced
       4 ea Lettuce leaves                 
  
   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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving