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Ingredientes
- 1 lb Grnd veal well chilled
- 1/2 lb Grnd pork well chilled
- 3 c. Fresh bread crumbs
- 1/2 c. Heavy cream
- Â Â Freshly-grated nutmeg to taste
- 2 lrg Large eggs lightly beaten
- 2 Tbsp. Vegetable oil
- 3/4 stk Unsalted butter
- 1/2 c. Fresh lemon juice
- 1Â 1/2 Tbsp. Liquid removed bottled capers minced
- 3 Tbsp. Chopped fresh parsley leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a food processor blend the veal, pork, 1 c. of bread crumbs, cream, nutmeg, and salt and pepper to taste till the mix is combined well and form 1/2-cupfuls of the mix into 1/2-inch thick patties. Have ready in separate bowls the Large eggs, and the remaining 2 c. 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. Refrigeratethe patties on the baking sheet for 30 min.
- In a large heavy skillet heat the oil and 2 Tbsp. of butter over moderately-high heat till the foam subsides and in the fat saute/fry the patties in batches for 4 to 5 min on each side, or possibly till they are golden and springy to the touch. Transfer the patties as they are cooked to a platter and keep them hot, covered.
- Wipe out the skillet, add in the remaining 4 Tbsp. butter, and heat it over moderate heat. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 941 | |
| Calories from Fat 498 | 53% |
| Total Fat 56.02g | 70% |
| Saturated Fat 24.22g | 97% |
| Trans Fat 0.18g | |
| Cholesterol 304mg | 101% |
| Sodium 858mg | 36% |
| Potassium 782mg | 22% |
| Total Carbs 61.89g | 17% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.01g | 4% |
| Protein 46.19g | 74% |
