Veal patties

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Serves | Prep Time | Cook Time

Why I Love This Recipe

A. J. Di Liberti 2006

Ingredients You'll Need

1 lb veal shoulder, double ground
½ C. day old bread, roughly chopped
¼ C. pecorino Romano
½ C. white wine, dry
1 shallot, minced
2 cloves of garlic, pressed
3 T. Italian parsley, chopped
1 large egg
kosher salt
black pepper
olive oil


Soak bread in wine.

Squeeze wine from bread before mixing with remaining ingredients, except oil, mix well and form into 4 patties.

Heat a sauté pan over medium high heat, add oil and cook patties until well browned on one side before turning, 3 – 5 minutes.

Turn once and cook for an additional 2 – 3 minutes.

Remove patties to a warm plate, deglaze pan with the wine used to soak the bread, reduce slightly then pour or spoon over veal.

Serves 4.

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