| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
German |
German, Meats |
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 ——–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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