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
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.

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