Kapernschnitzel Veal Cutlets With Capers Recipes
KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)
Make and share this Kapernschnitzel (Veal Cutlets With Capers) recipe from Food.com.
Provided by Rita1652
Categories Veal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
- Heat oil in a frying pan 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 the pan.
- Add bay leaf, simmer liquid 3 minutes.
- Remove bay leaf.
- Blend in evaporated milk or cream and adjust seasonings.
- Pour over cutlets.
- Cut beets into strips and arrange on lettuce leaves as a garnish.
Nutrition Facts : Calories 321.5, Fat 16.1, SaturatedFat 5.8, Cholesterol 144, Sodium 875, Carbohydrate 5.2, Fiber 1, Sugar 0.6, Protein 34.9
VEAL' WITH CAPERS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
- Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
- Stir in tomato paste and heat through.
- Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 783 milligrams, Sugar 7 grams
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