Free Recipe Pojarski with Lemon Caper Sauce
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pojarski with Lemon Caper Sauce Recipe
1 lb Well chilled ground veal
1/2 lb Well chilled ground pork
3 c Fresh bread crumbs
1/2 c Heavy cream
Freshly grated nutmeg to
-taste
2 lg Eggs; lightly beaten
2 tb Vegetable oil
3/4 Stick unsalted butter
1/2 c Fresh lemon juice
1-1/2 tb Drained bottled capers;
-chopped
3 tb Minced fresh parsley leaves
Salt and pepper to taste
Pojarski with Lemon Caper Sauce Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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