Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground veal - well chilled

  2. 1/2 lb 227g / 8oz Ground pork - well chilled

  3. 3 cups 438g / 15oz Fresh bread crumbs

  4. 1/2 cup 118ml Heavy cream Freshly-grated nutmeg - to taste

  5. 2 Eggs - lightly beaten (large)

  6. 2 tablespoons 30ml Vegetable oil

  7. 3/4 Unsalted butter

  8. 1/2 cup 118ml Fresh lemon juice

  9. 1 1/2 tablespoons 22ml Drained bottled capers - chopped

  10. 3 tablespoons 45ml Minced fresh parsley leaves Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs. 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. Chill the patties on the baking sheet for 30 minutes. 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. Transfer the patties as they are cooked to a platter and keep them warm, covered. Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat. Add the lemon juice and capers and simmer the sauce for 1 minute. Stir in the parsley, and salt and pepper to taste and pour the sauce over the patties. This recipe yields 4 to 6 servings.


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