Veal Patties with Chives

The other day when I was at the store and ground veal was on sale, so I picked up a pound. Then I got home and I realized I had no idea what to make with it.

So I searched online a bit and found this recipe which I thought looked pretty interesting. So I decided to give it a whirl, with some changes of course (aka did NOT use mushrooms)!

My husband and I both had the same word to describe this meal - different. Not BAD different- just different! We both really enjoyed it very much and it was a great diversion from the normal chicken or beef dinner.
Ingredients
Adapted from Epicurious.com, originally from Gourmet, February 2006

2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs - not seasoned (I used Panko Breadcrumbs)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths (I omitted)

Directions

Put oven rack in middle position and preheat oven to 200°F.

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.

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.

Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms (I actually used onions), stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste. (I also added 2-3 tablespoons of cream to thicken it up a bit.)

Serve veal patties topped with mushrooms (or onions!)

Saltimbocca alla Romana

This meal is one of me and my husband's favorites. It's quick, easy and a perfect weeknight dinner. It's a great departure from our "traditional" chicken or beef dinners which is always a welcome treat. All of the flavors work perfectly together, and you a left with a tender, flavorful and absolutely delicious meal.

Ingredients
Source: Williams-Sonoma Italian Cookbook, page 64

4 veal cutlets, about 5oz. each (I used 3)
8 thin slices prosciutto
16 fresh sage leaves
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 lb spinach, stems removed and leaves well rinsed and chopped (I omitted)
salt and freshly ground pepper
3 tablespoons unsalted butter
Juice of 1 lemon

Directions
Place each veal cutlet between 2 pieces of parchement paper and set on a work surface. Using a rolling pin, roll to an even thickness of about 1/4 inch. Remove the top sheet of paper and cut each cutlet in half. (I omitted these first steps because my cutlets were already very thin).Arrange a slice of prosciutto on each cutlet half, folding it to fit if necessary, and top the prosciutto with 2 sage leaves. Secure with toothpicks, threading them through the layers. Repeat with remaining cutlets.

In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until softened but not browned, 1-2 minutes. Add the spinach and saute until the spinach is wilted and all of its rinsing water has evaporated, 5-7 minutes. Season to taste with salt and pepper. Transfer to a serving platter and keep warm (I omitted the spinach portion of this meal, since my husband and I don't like it).

Just before serving, in a saute pan large enough to hold the veal in a single layer, melt the butter over medium heat until it foams. Add the veal, proscituto side down, and cook until lightly browned on one side, about 1 minute. Using a spatula, turn and cook on the second side until lightly browned, about 1 minute. Add the lemon juice to the pan and season the sauce to taste with salt and pepper.

Arrange the veal on top of the spinach and remove the toothpicks, Sertve at once, placing 2 pieces of veal and a portion of the spinach on each individual plate and drizzling with the sauce.