Kapernschnitzel (Veal Cutlets With Capers)
Created by Chef shapeweaver on April 14, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 9m
- Recipe #8992
Ingredients
- 24 ounces veal cutlets (pounded lightly just to even, 4 @ 6oz each)
- 2 tablespoons lemon juice
- 1/2 salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 tablespoon flour
- 1 tablespoon vegetable oil
- 2 ounces capers, rinsed and drained
- 1/4 cup white wine
- 1 bay leaf
- 3 tablespoons evaporated milk (or cream)
- Garnish
- Pickled Beet Slices
- 4 lettuce leaves
How to Make
-
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.
Nutritional Facts
- 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