This recipe is of Russian origin and older than anyone living today. It is a very versatile recipe. The patties can be used to make delicious sandwiches. While the chops are great as a main course entree.

• 1-1/2 Lbs. Ground veal. Fine grind.
• 1-1/2 Lbs. Chicken breast, skinned, boned and finely ground.
• 1-1/2 Cups Fresh bread crumbs.
• 3/4 Cup Half and half cream.
• 1-1/2 Tsp. Salt.
• 3/4 Tsp. Freshly ground black pepper.
• 1 Pinch nutmeg.
• 1-1/2 Cups Unsalted butter. [3 sticks.]
• 1-1/2 Cups Fine dry bread crumbs.

1. Combine half and half and fresh bread crumbs in a bowl and set aside to soak.



2. Place your ground meats in a large mixing bowl. I generally grind my own, using well trimmed stew veal or veal shoulder chops and boneless chicken breasts. I use both my meat grinder and food processor for this chore.



3. Squeeze excess cream from bread crumbs, using a dish towel or cheese cloth.



4. Add soaked bread crumbs, salt, pepper and nutmeg to meat mixture.



5. Stir-in butter, one tablespoon at a time, blending well. I generally do this mixing in my food processor.



6. Cover and refrigerate at least one hour.

• I don't guess any directions are needed to form patties.



• Chops are just as easy and really fun to shape. First, form a large patty and then shape into a chop. That's all there is to it.



• Place the fine, dry bread crumbs on a plate, or in a cake pan. Carefully dip your patties or chops in the fine bread crumbs to coat. Cover and place in fridge until ready to use.

Pre-heat large saute pan over medium-high heat. Add 1 tablespoon peanut oil and 2 tablespoons unsalted butter to the pan. When hot, add patties or chops, do not crowd pan, and saute for about 5 to 7 minutes per side, or until done.

NOTES