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veal cutlets lemon juice salt pepper paprika flour vegetable oil capers white wine bay leaf milk pickled beet
Viewed: 5 - Published at: 4 months agoIngredients
- 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
Method
- Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
- Heat oil in a frying pan 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 the pan.
- Add bay leaf, simmer liquid 3 minutes.
- Remove bay leaf.
- Blend in evaporated milk or cream and adjust seasonings.
- Pour over cutlets.
- Cut beets into strips and arrange on lettuce leaves as a garnish.
