The German version of Veal Piccata, Kapernschnitzel is a delightful recipe has a tangy, sultry sauce that is irresistible.

Kapernschnitzel (Veal Cutlets with Capers)
Recipe type: Main Course
Cuisine: German
Serves: 4
  • 24 ounces veal cutlets (4 to 6 ounces each)
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 Tablespoon vegetable oil
  • 2 ounces capers; drained (1/2 small jar)
  • 1/4 Cup white wine; dry
  • 1 bay leaf
  • 3 Tablespoons evaporated milk
  • pickled beets; sliced
  • 4 lettuce leaves
  1. Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
  2. Heat oil in a fry-pan and fry cutlets for 3 minutes on the first side.
  3. Turn cutlets over and add drained capers to pan.
  4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
  5. Pour wine into pan, scraping loose any brown particles from bottom of fry-pan.
  6. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf.
  7. Blend in evaporated milk and adjust seasonings. Pour over cutlets.
  8. Cut beets into strips and arrange on lettuce leaves as a garnish.

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