Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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