INGREDIENTS

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.  Yield: 4 to 6 servings  Converted by MC_Buster.  Recipe by:
COOKING LIVE  SHOW #CL9169  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4535
Calories From Fat: 2713
Total Fat: 305.6g
Cholesterol: 1281.3mg
Sodium: 5773.6mg
Potassium: 3867.5mg
Carbohydrates: 259.2g
Fiber: 23.9g
Sugar: 25.1g
Protein: 189.6g