Provimi Veal Patties Recipes

VEAL PARMESAN

Steps:

• Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
• Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
• Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

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.

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.