Veal Patties Pojarski
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1lb. lean veal, free of gristle
- ⅛teaspoon freshly grated nutmeg
- Salt and freshly ground white pepper to taste
- 1cup heavy cream (or ½ cup heavy cream and ½ cup plain yogurt)
- 1½cups fine fresh bread crumbs
- 4tablespoons butter
- 1tablespoon corn oil
- 1tablespoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
498 calories; 40 grams fat; 22 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 26 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
- Step 2
Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
- Step 3
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.
- Step 4
Divide the mixture into four equal portions. Shape into patties about ¾-inch thick. Coat entirely with the remaining bread crumbs.
- Step 5
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.
- Step 6
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.
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Sue L
Having stumbled across a ground-veal special yest, finding M. Franey’s recipe today seemed almost foreordained. Will be accompanying ‘em with thawed frozen artichoke hearts, sautêed in butter, minced garlic, parsley & LJ.
Joyce Newman
Exceptional as it is; my man said "Don't lose the recipe for this!"
dhwsmith
There is a recipe for Pojarski sauce in the NY Times cookbooks--in both,
I'm not mistaken. It's a sour cream, paprika sauce. Please excuse the auto correct in the previous post: POJARSKI, not Polanski.
dhwsmith
This can be made with ground chicken. Served with Polanski sauce and noodles it is a family favorite.
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