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Kapernschnitzel (Veal Cutlets With Capers)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)
 Categories: German, Meats, Main dish
      Yield: 4 Servings
 
     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

MMMMM--------------------------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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