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 CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE
This was in this mornings AGE weekend magazine. We can get lovely veal cutlets at the supermarket right now, and we love all the other flavours in this, so this will be dinner tomorrow night! I'd like to add, I made this and found it to be excellent.
Provided by JustJanS
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
- Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
- Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
- Set aside and keep warm.
- Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
- Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
- Any remaining sauce can be frozen for later use.
Nutrition Facts : Calories 134.9, Fat 11.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 331.7, Carbohydrate 6.8, Fiber 2.3, Sugar 3.5, Protein 3.1
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