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September 2019

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Kapernschnitzel Veal Cutlets with Capers Recipe

Kapernschnitzel Veal Cutlets with Capers recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kapernschnitzel Veal Cutlets with Capers recipe  PDF


24 oz Veal Cutlets (4 6oz each)
2 T Lemon Juice
1/2 t Salt
1/8 t Pepper
1/2 t Paprika
1 T Vegetable Oil
2 oz Capers Drained(1/2 Sm. Jar)
1/4 c White Wine Dry
1 ea Bay Leaf
3 T Evaporated Milk
GARNISH 1 Pickled Beets Sliced
4 ea 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.

Kapernschnitzel Veal Cutlets with Capers recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
441 people have voted
Last Reviewed on 2019-09-22



Sunday, Sep 22 2019 Download & Print Kapernschnitzel Veal Cutlets with Capers recipe  PDF   Vegetable recipes RSS   New

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