Veal Patties Pojarski

Preparation

1. Step 1

   Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.

2. Step 2

   Place the veal in a mixing bowl, and chill it in refrigerator until very cold.

3. 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.

4. Step 4

   Divide the mixture into four equal portions. Shape into patties about ¾-inch thick. Coat entirely with the remaining bread crumbs.

5. 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.

6. 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.