| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | German, Meats, Main dish | 4 | Servings |
INGREDIENTS
| 24 | oz | Veal Cutlets (4 @ 6oz each) |
| 2 | tb | Lemon Juice |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | tb | Vegetable Oil |
| 2 | oz | Capers; Drained(1/2 Sm. Jar) |
| 1/4 | c | White Wine; Dry |
| 1 | Bay Leaf | |
| 3 | tb | Evaporated Milk |
| Pickled Beets; Sliced | ||
| 4 | Lettuce Leaves |
INSTRUCTIONS
GARNISH 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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