Kapernschnitzel (veal Cutlets With Capers)

Serves:

Ingredients:

24 oz Veal Cutlets (4 @ 6oz each)
Pickled Beets; Sliced
--------- GARNISH ---------
3 tb Evaporated Milk
1 Bay Leaf
1/4 c White Wine; Dry
2 oz Capers; Drained(1/2 Sm. Jar)
1 tb Vegetable Oil
1/2 ts Paprika
1/8 ts Pepper
1/2 ts Salt
2 tb Lemon Juice
4 Lettuce Leaves

Method:

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.