24 oz Veal Cutlets (4 @ 6oz each)
2 tb Lemon Juice
1/2 ts Salt
1/8 ts Pepper
1/2 ts Paprika
1 tb Vegetable Oil
2 oz Capers; Drained(1/2 Sm. Jar)
1/4 c  White Wine; Dry
1    Bay Leaf
3 tb Evaporated Milk

-GARNISH –
Pickled Beets; Sliced
4 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.