Veal Pojarski
Why I Love This Recipe
This recipe was interesting and new to me but it was fun to make. This dish was also supposed to be served with a sauce and a braised baby fennel but we changed the recipe to not include that. I wonder how it would have tasted with that part of the dish.
Ingredients You'll Need
Dried porcini mushrooms 1/2 oz
butter melted 1 fl oz
shallots mince 1 fl oz
garlic cloves, chopped 2
ground veal 2 lb
nutmeg ground 1/4 tsp
salt 1 tsp
black peeper 1/4 tsp
heavy cream cold 16 fl oz
fresh breadcrumbs 9 1/2 oz
lamb or veal rib bones cleaned and roasted 6
clarified butter as needed
Directions
Soak porcini mushrooms in hot water until soft and then drain and rinse them
Heat a small sauté pan over pan over medium heat and add the butter, mushrooms, shallots and garlic. saute until the shallots are translucent and the mushrooms are tender which will be approximately five minutes. Set aside and allow to cool in fridge.
Place the veal in a well chilled bowl. Add the nutmeg. salt and pepper. gradually stir the heavy cream and mix until well incorporated.
Add in the bread crumbs and the chilled mushroom mixture as well and mix well.
divide the mixture into six portions approximately eight ounces each. Shape them into patties about 1 inch thick. We made sure to roast the veal bones beforehand and shaped the patties around the rib bones to resemble a veal chop. Roll the patties into the remaining bread crumbs carefully and chill until ready to cook.
Heat a large saute pan over medium heat and add the clarified butter to coat the bottom of the pan and place three patties in the pan and pan fry until golden brown after cooking them for five minutes. We did this in batches to not overcrowd the pan.
Make sure the patties reach temp and if they need help toss them in the oven at 350 degrees Fahrenheit until they do.
