Kalbfleisch-Koteletts mit Kapriolen
(Veal Cutlets With Capers) Recipe

Origin: Germany Period: Traditional

Ingredients:

4 veal cutlets (about 180g each)
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp paprika
1/8 tsp freshly-ground black pepper
2 tbsp vegetable oil
60g capers, drained

For the Garnish:
1 tbsp vegetable oil
60ml dry white wine
1 bay leaf
3 tbsp evaporated milk
1 pickled beetroot, sliced
4 lettuce leaves

Kalbfleisch-Koteletts mit Kapriolen
(Veal Cutlets With Capers) Preparation:

Method:

Sprinkle the veal cutlets with lemon juice then season with the salt, black pepper and paprika. Add the oil to a frying pan and when hot use to fry the veal for about 3 minutes. Turn the meat over at this point and add the capers to the pan. Continue cooking for 3 minutes more then remove the meat from the pan and set aside to keep warm.

Add the wine to the pan, and scrape the base of the pan to deglaze. Now add the bay leaf and simmer for 3 minutes. Remove the bay leaf at this point then blend in the evaporated milk and adjuist the seasonings to taste. Transfer the meat to a warmed serving plate then pour the pan juices over the top. Arrange the beetroot slices on the lettuce leaves and use as garnish. Serve immediately.

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