Kapernschnitzel (veal Cutlets With Capers)

In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	German	German, Main dish, Meats	4	Servings

INGREDIENTS

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, Drained1/2 Sm. Jar
1/4	c	White Wine, Dry
1		Bay Leaf
3	T	Evaporated Milk
		Pickled Beets, Sliced
4		Lettuce Leaves

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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