A quick and easy dish to prepare, Kaiser Cutlets may be served with stuffed mush-rooms, Courgettes Grillees and boiled new potatoes. A light well-chilled German white wine, such as Riidesheimer, would complement this dish zoell. The cooking lime for the cutlets zoill vary from
20 minutes according to the quality of the meat and the thickness of the cutlets.
4 thick veal chops
½ teaspoon salt
2 teaspoon black pepper
2 oz. butter
1 tablespoon flour
5 fl. oz. dry white wine or dry vermouth
10 fl. oz. double cream
2 tablespoons capers
Place the veal chops on a large plate or flat surface and rub them on both sides with the salt and pepper. Set aside.
In a very large frying-pan, melt the butter over moderate heat. When the foam subsides, add the chops and cook them for 10 to 12 minutes, or until they are evenly browned and very tender when pierced with the point of a sharp knife. With slotted spoons or tongs, remove the chops from the pan and set them aside. Keep warm while you make the sauce.
Stir the flour into the fat in the frying-pan. When the mixture is smooth, stir in the wine. Bring to the boil and allow the mixture to simmer for a few seconds. Remove the pan from the heat.
Stir in the cream and, when the sauce is smooth, add the capers. Taste the sauce and add salt and pepper if necessary.
Return the pan to low heat and cook the sauce, stirring constantly, for 2 minutes. Return the chops to the pan. Spoon the sauce over the chops. When the chops and sauce are thoroughly hot, transfer them to a warmed serving dish. Serve immediately.