Kapernschnitzel (Veal Cutlets With Capers) Recipe

• 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