Kapernschnitzel(Veal Cutlets With Capers)

                      
 
                 Kapernschnitzel (Veal Cutlets With Capers)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : German                           Veal
                 Meats                            Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24      ounce         Veal Cutlets (4 @ 6oz each)
    2      Tb            Lemon Juice
      1/2  teaspoon      Salt
      1/8  teaspoon      Pepper
      1/2  teaspoon      Paprika
    1      Tb            Vegetable Oil
    2      ounce         Capers -- Drained(1/2 Sm. Jar)
      1/4  cup           White Wine -- Dry
    1                    Bay Leaf
    3      Tb            Evaporated Milk
                         -----GARNISH-----
                         Pickled Beets -- Sliced
    4                    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.