Ingredients
- 4 lettuce leaves
- 1 bay leaf
- 24 oz veal cutlets
- 1/4 c wine (white)
- 2 oz capers
- 3 t evaporated milk
- 2 t lemon juice
- 1 t vegetable oil
- 1/2 t salt
- 1/2 t paprika
- 1/8 t pepper
- 1 slice pickled beets
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.
