Kapernschnitzel (Veal Cutlets With Capers)

• 24 ounces veal cutlets, pounded lightly just to even (4 @ 6oz each)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon paprika
• 1 tablespoon flour
• 1 tablespoon vegetable oil
• 2 ounces capers, rinsed and drained
• 1/4 cup dry white wine
• 1 bay leaf
• 3 tablespoons evaporated milk or 3 tablespoons cream
• GARNISH
• pickled beet, Sliced
• 4 lettuce leaves

1. Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
2. Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
3. Turn cutlets over and add drained capers to pan.
4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
5. Pour wine into pan, scraping loose any brown particles from bottom of the pan.
6. Add bay leaf, simmer liquid 3 minutes.
7. Remove bay leaf.
8. Blend in evaporated milk or cream and adjust seasonings.
9. Pour over cutlets.
10. Cut beets into strips and arrange on lettuce leaves as a garnish.

veal cutlets, lemon juice, salt, pepper, paprika, flour, vegetable oil, capers, white wine, bay leaf, milk, pickled beet

Taken from www.food.com/recipe/kapernschnitzel-veal-cutlets-with-capers-7182 (may not work)