Kapernschnitzel (Veal Cutlets With Capers) - cooking recipe

Ingredients

24 ounces veal cutlets, pounded lightly just to even (4 @ 6oz each)
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon flour
1 tablespoon vegetable oil
2 ounces capers, rinsed and drained
1/4 cup dry white wine
1 bay leaf
3 tablespoons evaporated milk or 3 tablespoons cream
GARNISH
pickled beet, Sliced
4 lettuce leaves

Preparation

Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
Heat oil in a frying pan 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 the pan.
Add bay leaf, simmer liquid 3 minutes.
Remove bay leaf.
Blend in evaporated milk or cream and adjust seasonings.
Pour over cutlets.
Cut beets into strips and arrange on lettuce leaves as a garnish.