VEAL PATTIES POJARSKI

Veal Patties Pojarski image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. lean veal, free of gristle
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground white pepper to taste
1 cup heavy cream (or 1/2 cup heavy cream and 1/2 cup plain yogurt)
1 1/2 cups fine fresh bread crumbs
4 tablespoons butter
1 tablespoon corn oil
1 tablespoon fresh lemon juice

Steps:

Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 23 grams, Sodium 545 milligrams, Sugar 4 grams, TransFat 0 grams