Kapernschnitzel (Veal Cutlets With Capers) is a traditional German recipe for a classic dish of veal marinated with lemon juice and paprika that's fried with capers and served with a white wine and evaporated milk sauce. The full recipe is presented here and I hope you enjoy this classic German version of: Veal Cutlets With Capers (Kapernschnitzel).
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Ingredients:
600g veal cutlets (about 150g each)
2 tbsp lemon juice
1/2 tsp salt
1/8 tsp freshly-ground black pepper
1/2 tsp paprika
1 tbsp vegetable oil
60g capers, drained
60ml dry white wine
1 bay leaf
3 tbsp evaporated milk
For the Garnish:
500g jar pickled beetroot, drained and sliced into thin strips
4 lettuce leaves
Method:
Sprinkle the veal cutlets with lemon juice then season with the salt, black pepper and paprika. Set aside to marinate for 10 minutes.
After this time heat the oil in a frying pan and fry the veal cutlets for 3 minutes on one side. Turn the cutlets over, add the capers and fry for a further 3 minutes. Remove the cutlets from the pan and set aside to keep warm.
Pour the wine into the pan and use to deglaze the pan. Now add the bay leaf and bring to a simmer, cooking for 3 minutes. Remove the bay leaf at the end of this time and stir-in the evaporated milk. Taste the sauce and adjust the seasonings, if necessary.
Arrange the cutlets on serving plates and pour the sauce over the top. Place a lettuce leaf on each plate and arrange the strips of beetroot on top. Serve with mashed or new potatoes.
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