Kapernschnitzel Veal Cutlets With Capers Recipes

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KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)



Kapernschnitzel (Veal Cutlets With Capers) image

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

24 ounces veal cutlets, pounded lightly just to even (4 @ 6oz each)
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon flour
1 tablespoon vegetable oil
2 ounces capers, rinsed and drained
1/4 cup dry white wine
1 bay leaf
3 tablespoons evaporated milk or 3 tablespoons cream
pickled beet, Sliced
4 lettuce leaves

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



Veal' With Capers image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 11

1 large onion, coarsely chopped
2 tablespoons olive oil
1 teaspoon sweet Hungarian paprika
1 pound boneless turkey breasts
1 large tomato, cubed
1/4 cup dry white wine or vermouth
1 1/2 teaspoons fresh minced rosemary or 1/2 teaspoon dried
1 tablespoon capers
2 tablespoons tomato paste
1/2 cup plain yogurt
Salt and freshly ground black pepper to taste

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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