Kapernschnitzel (Veal Cutlets With Capers)
"This recipe hasn't been tried by me, it was posted as a request.I found this recipe on another recipe site and it was posted by,Rita~. " Keep Smiling :)"
Original is 4 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (759.1 g)
- Calories 417.8
- Total Fat - 18.3 g
- Saturated Fat - 8 g
- Cholesterol - 152.4 mg
- Sodium - 281.4 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 7.4 g
- Sugars - 11.4 g
- Protein - 45.6 g
- Calcium - 203.3 mg
- Iron - 4.7 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
Step 2
Heat oil in a frying pan and lightly brown cutlets for 3 minutes on the first side.
Step 3
Turn cutlets over and add drained capers to pan.
Step 4
Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
Step 5
Pour wine into pan, scraping loose any brown particles from bottom of the pan.
Step 6
Add bay leaf, simmer liquid 3 minutes then remove bay leaf.
Step 7
Blend in evaporated milk or cream and taste seasonings,if needed adjust them at this time then pour over cutlets.
Step 8
Cut beets into strips and arrange on lettuce leaves as a garnish.
Tips
No special items needed.
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