Pojarski With Lemon Caper Sauce

Recipe Ingredients

1 lb	454g / 16oz	Ground veal - well chilled
1/2 lb	227g / 8oz	Ground pork - well chilled
3 cups	438g / 15oz	Fresh bread crumbs
1/2 cup	118ml	Heavy cream
		Freshly-grated nutmeg - to taste
2		Eggs - lightly beaten (large)
2 tablespoons	30ml	Vegetable oil
3/4		Unsalted butter
1/2 cup	118ml	Fresh lemon juice
1 1/2 tablespoons	22ml	Drained bottled capers - chopped
3 tablespoons	45ml	Minced fresh parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9169)

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