Kapernschnitzel (Veal Cutlets with Capers)

24 oz Veal Cutlets (4 @ 6oz each)

2 T Lemon Juice

1/2 t Salt

1/8 t Pepper

1/2 t Paprika

1 T Vegetable Oil

2 oz Capers; Drained(1/2 Sm. Jar)

1/4 c White Wine; Dry

1 ea Bay Leaf

3 T Evaporated Milk

----------------------------------GARNISH---------------------------------- 1 x Pickled Beets; Sliced

4 ea Lettuce Leaves

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.