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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