Pojarski with Lemon Caper Sauce

• 1 pound well chilled ground veal
• 1/2 pound well chilled ground pork
• 3 cups fresh bread crumbs
• 1/2 cup heavy cream
• Freshly grated nutmeg to taste
• 2 large eggs, lightly beaten
• 2 tablespoons vegetable oil
• 3/4 stick unsalted butter
• 1/2 cup fresh lemon juice
• 1 1/2 tablespoons drained bottled capers, chopped
• 3 tablespoons minced fresh parsley leaves
• Salt and pepper to taste

1. In a food processor blend the veal, pork, 1 cup of bread crumbs, cream, nutmeg, and salt and pepper to taste until the mixture is combined well and form 1/2 cupfuls of the mixture into 1/2-inch thick patties.
2. Have ready in separate bowls the eggs, and the remaining 2 cups bread crumbs.
3. Dip the patties, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, and transfer them to a baking sheet lined with waxed paper.
4. Chill the patties on the baking sheet for 30 minutes.
5. In a large heavy skillet heat the oil and 2 tablespoons of butter over moderately high heat until the foam subsides and in the fat saute the patties in batches for 4 to 5 minutes on each side, or until they are golden brown and springy to the touch.
6. Transfer the patties as they are cooked to a platter and keep them warm, covered.
7. Wipe out the skillet, add the remaining 4 tablespoons butter, and melt it over moderate heat.
8. Add the lemon juice and capers and simmer the sauce for 1 minute.
9. Stir in the parsley, and salt and pepper to taste and pour the sauce over the patties

veal, ground pork, bread crumbs, heavy cream, nutmeg, eggs, vegetable oil, butter, lemon juice, capers, parsley, salt

Taken from www.foodnetwork.com/recipes/pojarski-with-lemon-caper-sauce.html (may not work)