Priano Veal Patties Recipes

VEAL PATTIES

Steps:

• 1. In a small cup or glass, mix chicken stock and gelatin. Set aside.
• 2. In a medium bowl, combine meat, onion, salt, pepper, paprika, marjoram, oregano, and breadcrumbs. Add gelatin to meat mixture. Stir well to combine.
• 3. Divide meat mixture into fourths and shape into oval patties. Lay on a parchment paper lined plate. Cover and chill in the refrigerator for 30 minutes.
• 4. If you want to coat these in breading, you can dip them into milk, then dredge in breadcrumbs before frying.
• 5. Heat a large frying pan over medium heat. Melt a tablespoon of butter in the pan. Swirl the butter around in the pan. Place the patties into the pan and cook 10 minutes per side. Ground veal should be cooked to an internal temperature of 160 degrees.
• 6. Notes: You can use an egg instead of the chicken stock and gelatin. You can cook these without breading them.

BREADED VEAL CUTLETS

Steps:

• Put flour, eggs and bread crumbs in three separate wide, shallow dishes.
• Working with one cutlet at a time, season all over with salt and pepper, then dredge in flour, shaking off the excess.
• Next, dip cutlet in egg-water mixture and let excess drip off.
• Finally, dredge cutlet in bread crumbs and shake off excess.
• Transfer cutlets to a plate as done.
• Heat about 1/2 cup oil in a large skillet over medium high heat.
• Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
• Transfer to a paper towel-lined plate and set aside.
• Repeat process with remaining cutlets, adding more oil to skillet if needed.
• Serve veal cutlets warm, with lemon wedges on the side.

VEAL PATTIES WITH MUSHROOMS AND CHIVES

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
• Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
• Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
• Serve veal patties topped with mushrooms.

VEAL PATTIES POJARSKI

Steps:

• Have the veal ground twice by the butcher, or use a food processor to give the texture of twice-ground veal.
• Place the veal in a mixing bowl, and chill it in refrigerator until very cold.
• Remove the chilled veal from the refrigerator and add the nutmeg, salt, pepper, cream and three-quarters of the bread crumbs. Blend well. Beat briskly in a circular motion with a wooden spoon until well blended and smooth.
• Divide the mixture into four equal portions. Shape into patties about 3/4-inch thick. Coat entirely with the remaining bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon oil in a nonstick skillet large enough to hold the patties in one layer without crowding. Brown the patties lightly over medium heat for about 5 minutes, and turn. Continue browning on the other side until the meat is cooked through without becoming dry. Do not overcook.
• Transfer to a warm plate and wipe out the skillet. Add the remaining butter and cook it until it is foamy. Continue cooking until the butter is a hazelnut color. Add the lemon juice and pour over each patty.