4 Servings
24 oz veal cutlets (4 @ 6oz each)
2 T lemon juice
1/2 t salt
1/8 t pepper
1/2 t paprika
1 T vegetable oil
2 oz capers, drained(1/2 sm. jar)
1/4 c white wine, dry
1 bay leaf
3 T evaporated milk
GARNISH ========================
1 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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