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Receta Kapernschnitzel (Veal Cutlets With Capers)
by Global Cookbook

Kapernschnitzel (Veal Cutlets With Capers)
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Ingredientes

  • 24 ounce Veal Cutlets (4 @ 6oz each)
  • 2 tsp Lemon Juice
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1/2 tsp Paprika
  • 1 tsp Vegetable Oil
  • 2 ounce Capers, Liquid removed(1/2 Sm. Jar)
  • 1/4 c. White Wine, Dry
  • 1 x Bay Leaf
  • 3 tsp Evaporated Lowfat milk
  • 1 x Pickled Beets, Sliced
  • 4 x Lettuce Leaves

Direcciones

  1. Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 min on the first side. Turn cutlets over and add in liquid removed capers to pan. Fry again for 3 min; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add in bay leaf, simmer liquid 3 min. Remove bay leaf.
  2. Blend in evaporated lowfat milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish.