24 oz veal cutlets (4 @ 6oz each)
2 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1 tbsp vegetable oil
2 oz capers, drained(1/2 sm. jar)
1/4 cup white wine, dry
1 each bay leaf
3 tbsp evaporated milk
GARNISH
1 pickled beets, sliced
4 each 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 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 frypan. Add bay
leaf, simmer liquid 3 minutes. Remove bay leaf.
Blend in evaporated milk and adjust seasonings. Pour
over cutlets. Cut beets into strips and arrange on
lettuce leaves as a garnish.
Servings: 4 servings
Kapernschnitzel (Veal Cutlets With Capers) Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
We are able to follow the history of `recipes` far back into history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of spices, including some that we all recognise like thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. These new spices and herbs led to a surge in manuscripts on food, the majority of which are kept safe in academic collections. By the advent of the 20th century, cook books were highly popular as a result of higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Kapernschnitzel (Veal Cutlets With Capers) recipe.
