---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Kapernschnitzel (Veal Cutlets with Capers)
  Categories: German, Veal
       Yield: 4 servings
  
      24 oz Veal Cutlets (4 @ 6oz each)         1 tb Vegetable Oil
 	    2 tb Lemon Juice			     2 oz Capers; Drained (1/2 Sm.
      Jar)
     1/2 ts Salt                              1/4 c  White Wine; Dry
     1/8 ts Pepper                              1 ea Bay Leaf
     1/2 ts Paprika                             3 tb Evaporated Milk
 
 ----------------------------------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.
  
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