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Kapernschnitzel (Veal Cutlets With Capers)

ethnic, main dish, meats

24 oz veal cutlets (4 @ 6oz each)
1/2 teaspoon salt
1/2 teaspoon paprika
2 oz capers; drained(1/2 sm. jar)
1 each bay leaf
2 tablespoon lemon juice
1/8 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup white wine; dry
3 tablespoon evaporated milk
----GARNISH----
1 single pickled beets; sliced
4 each lettuce leaves

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.

Yield: 4 servings

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