Kapernschnitzel Veal Cutlets With Capers

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An adopted recipe that i tweaked.

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Steps

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Sprinkle cutlets with lemon juice and season with salt , pepper , paprika and flour.

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Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.

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Turn cutlets over and add drained capers to pan.

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Fry again for 3 minutes.

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Remove cutlets and arrange on a preheated platter.

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Pour wine into pan , scraping loose any brown particles from bottom of the pan.

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Add bay leaf , simmer liquid 3 minutes.

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Remove bay leaf.

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Blend in evaporated milk or cream and adjust seasonings.

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Pour over cutlets.

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Cut beets into strips and arrange on lettuce leaves as a garnish.

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Ingredients

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veal cutlets, lemon juice, salt, pepper, paprika, flour, vegetable oil, capers, dry white wine, bay leaf, evaporated milk, pickled beet, lettuce leaves