Pojarski With Lemon Caper Sauce
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Bread Crumb (fresh)1 cup
Heavy Cream2 large
Egg (lightly beaten)2 tbsps
Vegetable Oil1 cup
Lemon Juice (fresh)1.5 tbsps
Capers (drained bottled, chopped)1
SaltDirections:
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
Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs
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
Chill the patties on the baking sheet for 30 minutes
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
Transfer the patties as they are cooked to a platter and keep them warm, covered
7
Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat
8
Add the lemon juice and capers and simmer the sauce for 1 minute
9
Stir in the parsley, and salt and pepper to taste and pour the sauce over the patties;