Veal Patties with Toasted Hazelnuts

Veal Patties with Toasted Hazelnuts
Photo by Amy Albert

Ingredients

  • Tender leaves of butter lettuce, crisp center veins removed
  • 2 Tbs. butter; more as needed
  • ½ tsp. ground coriander
  • 1 lb. freshly ground veal
  • 1/3 cup half-and-half
  • ½ tsp. freshly ground black pepper
  • 1-½ Tbs. unsalted butter
  • + 7 more ingredients
    • Scant ¼ tsp. sugar
    • Scant ½ cup very finely minced onion
    • Scant ¾ tsp. salt
    • ¾ cup lightly toasted chopped hazelnuts
    • ¼ tsp. salt
    • ¾ tsp. ground nutmeg
    • ½ cup soft, coarse fresh breadcrumbs (don’t use crusts)

Melt the butter in a small skillet over medium heat. Add the hazelnuts and the salt. Cook, stirring, just until heated through. Keep warm.

View full recipe at Fine Cooking

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