Ingredients:

• 600 g (1,4 lb) veal (cutlets optional), without sinew
• 3 Kaisersemmeln (type of white bread roll, without crust)
• milk (for soaking)
• 200 ml (1 cup) cream
• 3 egg yolks
• 2 tbsps breadcrumbs
• salt
• ground white pepper
• nutmeg (ground)
• grated lemon rind
• 50 g (1/4 cup) butter
• 3 tbsps oil
• veal juice or soup for garnishing

Preparation:

Soak the white part of the bread rolls in the milk.Roughly cube the meat, and mince along with the soaked bread. Combine egg yolk, salt, pepper, nutmeg and a little lemon rind in a bowl. Mix in the cream and breadcrumbs and refrigerate.
Form smallish patties from the meat/bread mixture. Heat oil in a teflon-lined, oven-proof pan and briefly fry on each side. Add butter and allow to melt. Place the pan in the preheated oven and bake for about 10 minutes at 160 °C. Serve on warmed plates with warm veal juice or a little soup.

Cooking time: Depending on the size of the patties, 10-12 minutes

Suggested side dishes: Rice with peas, mashed potatoes ans cucumber salad

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at