Kapernschnitzel (Veal Cutlets With Capers) Recipe - Cooking Index
Main Course recipe for Kapernschnitzel (Veal Cutlets With Capers) - Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frying pan and fry cutlets for 3 minutes...
Ingredients
- 24 oz 681g Veal cutlets - (4 @ 6oz each)
- 2 tablespoons 30ml Lemon juice
- 1/2 teaspoon 2.5ml Salt
- 1/8 teaspoon 0.6ml Pepper
- 1/2 teaspoon 2.5ml Paprika
- 1 tablespoon 15ml Vegetable oil
- 2 oz 56g Capers - drained(1/2 sm. Jar)
- 1/4 cup 59ml White wine - dry
- 1 Bay leaf
- 3 tablespoons 45ml Evaporated milk
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