Kapernschnitzel (Veal Cutlets With Capers)

  • Prep Time: 15 mins
  • Total Time: 24 mins
  • Servings: 4
  • About This Recipe

    “An adopted recipe that I tweaked.”

    Ingredients

  • 24ouncesveal cutlets, pounded lightly just to even( 4 @ 6oz each)
  • 2tablespoonslemon juice
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper
  • 1/2 teaspoonpaprika
  • 1tablespoonflour
  • 1tablespoonvegetable oil
  • 2ouncescapers, rinsed and drained
  • 1/4 cupdry white wine
  • 1bay leaf
  • 3tablespoons evaporated milk or 3tablespoonscream
  • GARNISH

  • pickled beet, Sliced
  • 4lettuce leaves
  • Directions

  • 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.
  • Reviews

  • “Realy like the flavour the lemon lent to the dish.Thought it was on the salty side with all the capers, next time I’ll only add 1 tbsp.”

  • “I have eaten this many times when I lived in Germany and it was one of my favourite dishes, so this was a treat for us! I followed the recipe exactly and even used German Riesling for my wine! I served this with your recipe for Recipe #136384, the lettuce leaves and the pickled beetroot (beets) for a fabulous Sunday lunch! As there was only two of us, I cut the recipe down to half. A trip down memory lane, thanks Reets darlink! Made for the Whine and Cheese Gang and the German leg of ZWT#6. Merci encore. FT:-) PS: I used veal cutlet chops, bone in, not sure what cutlets mean in the US, but cutlets in Europe are usually bone it!”

  • “This was such a quick dish to put together. I used heavy cream instead of evaporated milk. The flavor was really good. My veal was not the most tender but that had nothing to do with the recipe or me. I am going to start going back to the Fresh Market for my meat from now on, I am tired of wasting good money at a grocer and it not be good meat. But this is a very good recipe to put together for during the week. I had the lettuce on the side with my home made pickled beets. Delicious. Thanks Rita for the recipe. Made this recipe for the Comfort Cafe ’09”

  • “This was fantastic thanks Rita. The only change we made to this simple, delicious dish was to use light cream (which is what we had open on hand). We had all the sauce on 2 beautiful bone-in cutlets, then had them over mash with steamed veg. I couldn’t have eaten the beets and lettuce with it;-) If I was home I’d have put a little fresh lemon tyme from my garden in this and if I could give more stars I would!”

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