Pojarski with Lemon Caper Sauce

1. 1

   In a food processor blend the veal, pork, 1 cup of bread crumbs, cream, nutmeg, and salt and pepper to taste until the mixture is combined well and form 1/2 cupfuls of the mixture into 1/2-inch thick patties.

2. 2

   Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs.

3. 3

   Dip the patties, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, and transfer them to a baking sheet lined with waxed paper.

4. 4

   Chill the patties on the baking sheet for 30 minutes.

5. 5

   In a large heavy skillet heat the oil and 2 tablespoons of butter over moderately high heat until the foam subsides and in the fat saute the patties in batches for 4 to 5 minutes on each side, or until they are golden brown and springy to the touch.

6. 6

   Transfer the patties as they are cooked to a platter and keep them warm, covered.

7. 7

   Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat.

8. 8

   Add the lemon juice and capers and simmer the sauce for 1 minute.

9. 9

   Stir in the parsley, and salt and pepper to taste and pour the sauce over the patties

* Per serving · 4 servings · Values may vary.