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This German main features Veal Cutlets (4 @ 6oz each) 1 tablespoon Vegetable Oil, Lemon Juice 2 oz Capers; Drained(1/2 Sm. Jar, Salt 1/4 c White Wine; Dry, Pepper 1 ea Bay Leaf, Paprika 3 tablespoon Evaporated Milk. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Kapernschnitzel (Veal Cutlets With Capers
Description
This German main features Veal Cutlets (4 @ 6oz each) 1 tablespoon Vegetable Oil, Lemon Juice 2 oz Capers; Drained(1/2 Sm. Jar, Salt 1/4 c White Wine; Dry, Pepper 1 ea Bay Leaf, Paprika 3 tablespoon Evaporated Milk. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat oil or butter in a skillet over medium-high heat.
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Add Veal Cutlets, Pepper 1 ea Bay Leaf and cook until tender.
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Add Salt 1/4 c White Wine; Dry and heat through.
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Season to taste and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1029.8kcal
- % Daily Value *
- Total Fat 36.1g56%
- Saturated Fat 13.2g66%
- Cholesterol 486.0mg162%
- Sodium 2852.0mg119%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.3g2%
- Sugars 0.2g
- Protein 162.1g325%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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