Veal Cutlets with Capers

Yield:	4 Servings
Categories:	Meats, German

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

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