Veal Cutlets - From Jeanne - 2 pounds veal, sliced
2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon paprika 1 tablespoon vegetable oil 2 tablespoons capers 1/4 cup white wine 1 bay leaf 3 tablespoons heavy cream - Cooked noodles for accompaniment
- Sprinkle sliced veal with lemon juice and season with salt, pepper, and paprika.
- Heat oil in a skillet and fry the veal cutlets for 3 minutes on the first side. Turn the cutlets over and add capers. Fry for 3 minutes; remove the cutlets and arrange on a heated platter.
- Pour white wine into the skillet, add bay leaf, and simmer for 3 minutes. Remove the bay leaf, then blend in heavy cream. Pour over the cutlets. Serve with cooked noodles.
Makes 4 servings. |