Veal Patties Pojarski

1. 1

   Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.

2. 2

   Place the veal in a mixing bowl, and chill it in refrigerator until very cold.

3. 3

   Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs.

4. 4

   Blend well.

5. 5

   Beat briskly in a circular motion with a wooden spoon until well blended and smooth.

6. 6

   Divide the mixture into four equal portions.

7. 7

   Shape into patties about 3/4-inch thick.

8. 8

   Coat entirely with the remaining bread crumbs.

9. 9

   Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding.

10. 10

    Brown the patties lightly over medium heat for about 5 minutes, and turn.

11. 11

    Continue browning on the other side until the meat is cooked through without becoming dry.

12. 12

    Do not overcook.

13. 13

    Transfer to a warm plate and wipe out the skillet.

14. 14

    Add the remaining butter and cook it until it is foamy.

15. 15

    Continue cooking until the butter is a hazelnut color.

16. 16

    Add the lemon juice and pour over each patty.

* Per serving · 4 servings · Values may vary.

No additional tips available.