Ingredients
2
slices firm white sandwich bread, coarsely crumbled
1
large egg, lightly beaten
2
1/2 tbsp finely chopped fresh chives
1/2
cup fine dry bread crumbs (not seasoned)
1/2
stick (1/4 cup) unsalted butter
1/2
lb cremini mushrooms, trimmed and cut into sixths
Special equipment: an instant-read thermometer
Accompaniment: lemon wedges
Directions
1.
Put oven rack in middle position and preheat oven to 200°F.
2.
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.
3.
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.
4.
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.
5.
Serve veal patties topped with mushrooms.
Columbus Restaurants
