Pojarski with Lemon Caper Sauce

Total Time:
1 hr 15 min
1 hr
15 min

4 to 6 servings

  • 1 pound well chilled ground veal
  • 1/2 pound well chilled ground pork
  • 3 cups fresh bread crumbs
  • 1/2 cup heavy cream
  • Freshly grated nutmeg to taste
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 3/4 stick unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 1/2 tablespoons drained bottled capers, chopped
  • 3 tablespoons minced fresh parsley leaves
  • Salt and pepper to taste
  • 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

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