Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 oz Veal Cutlets (4 # 6oz each)
2 tb Lemon Juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 tb Vegetable Oil
2 oz Capers; Drained(1/2 Sm. Jar)
1/4 c White Wine; Dry
1 ea Bay Leaf
3 tb Evaporated Milk

--------------------------GARNISH-------------------------------
1 x 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.

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