| 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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