| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | German, 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 |
| garnish- | ||
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 3.4mg
Sodium: 305.6mg
Potassium: 81.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.8g
Protein: 1g