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                Kapernschnitzel (Veal Cutlets With Capers)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Veal
                Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounce         Veal Cutlets (4 @ 6oz each)
   2      Tb            Lemon Juice
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
     1/2  teaspoon      Paprika
   1      Tb            Vegetable Oil
   2      ounce         Capers -- Drained(1/2 Sm. Jar)
     1/4  cup           White Wine -- Dry
   1                    Bay Leaf
   3      Tb            Evaporated Milk
                        -----GARNISH-----
                        Pickled Beets -- Sliced
   4                    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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