See below ingredients and instructions 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
1 x ----------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.