Kapernschnitzel (Veal Cutlets With Capers) Recipe
Servings: 4
Ingredients
- 24 ounce Veal Cutlets (4 @ 6oz each)
- 2 tsp Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/2 tsp Paprika
- 1 tsp Vegetable Oil
- 2 ounce Capers, Liquid removed(1/2 Sm. Jar)
- 1/4 c. White Wine, Dry
- 1 x Bay Leaf
- 3 tsp Evaporated Lowfat milk
- 1 x Pickled Beets, Sliced
- 4 x Lettuce Leaves
Directions
- Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 min on the first side. Turn cutlets over and add in liquid removed capers to pan. Fry again for 3 min; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add in bay leaf, simmer liquid 3 min. Remove bay leaf.
- Blend in evaporated lowfat milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 45 | 26% |
| Total Fat 4.99g | 6% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 93mg | 31% |
| Sodium 828mg | 35% |
| Potassium 537mg | 15% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.98g | 1% |
| Protein 23.98g | 38% |
