Recipe - Kapernschnitzel (Veal Cutlets With Capers)

24 ounce Veal Cutlets (4 @ 6oz each)
2 tablespoon Lemon Juice
One half teaspoon Salt
1/8 teaspoon Pepper
One half teaspoon Paprika
1 tablespoon Vegetable Oil
2 ounce Capers; Drained(One half Sm. Jar)
One fourth cup White Wine; Dry
1 Bay Leaf
3 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini