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Veal Patties with Toasted Hazelnuts

Amy Albert

Servings: four.

I like the textural contrast that the toasted hazelnuts and a bed of butter lettuce provide.


For the hazelnut topping:

  • 1-1/2 Tbs. unsalted butter
  • 3/4 cup lightly toasted chopped hazelnuts
  • 1/4 tsp. salt

For the patties:

  • 1/2 cup soft, coarse fresh breadcrumbs (don’t use crusts)
  • 1/3 cup half-and-half
  • 1 lb. freshly ground veal
  • Scant 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground coriander
  • Scant 1/4 tsp. sugar
  • Scant 1/2 cup very finely minced onion
  • 2 Tbs. butter; more as needed
  • Tender leaves of butter lettuce, crisp center veins removed

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 105
  • Sodium (mg): 770
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 22


To make the topping:

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

To make the patties:

  • In a large bowl, soak the breadcrumbs in the half-and-half until plumped and the liquid is absorbed, about 5 minutes. Add the ground veal, salt, pepper, nutmeg, coriander, sugar, and onions. Mix gently but thoroughly. Shape into four patties, each 1-1/4 inches thick. In a large, heavy skillet, heat the butter over medium-high heat until it bubbles. Add the patties (take care not to crowd the pan) and cook, turning occasionally and adding more butter to the pan as needed, until browned, cooked through, and springy-firm, about 16 minutes total. Arrange the lettuce leaves as a single-layer liner on each serving plate; set a patty on top. Spoon a little hazelnut topping over each patty and serve.


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