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Receta Pojarski With Lemon Caper Sauce
by Global Cookbook

Pojarski With Lemon Caper Sauce
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  Raciónes: 4

Ingredientes

  • 1 lb Grnd veal well chilled
  • 1/2 lb Grnd pork well chilled
  • 3 c. Fresh bread crumbs
  • 1/2 c. Heavy cream
  •     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
  • 1 1/2 Tbsp. Liquid removed bottled capers minced
  • 3 Tbsp. Chopped fresh parsley leaves
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 to 6 servings.