1980s Recipes + Menus

Pojarski (Ground Pork and Veal Cutlets)

April 1981
In a food grinder fitted with the medium blade grind together twice 3/4 pound each of boneless lean veal and boneless lean pork, both chilled well and cut into 1-inch cubes. Or have the butcher grind the meats. Transfer the ground meat mixture to a chilled large bowl, with an electric mixer beat in 1/2 stick (1/4 cup) unsalted butter, softened, and beat in 2/3 cup heavy cream, 2 tablespoons at a time, beating well after each addition. Season the mixture with freshly grated nutmeg, salt, and pepper and chill it, covered, for at least 1 hour, or until it is well chilled.
Form 1/2 cups of the mixture into 3/4-inch-thick cutlets, the shape of a rib chop, on a lightly floured surface, transfer the cutlets to a baking sheet lined with wax paper, and chill them, covered, for at least 1 hour, or until they hold their shape. The cutlets may be formed a day in advance and kept covered and chilled.
" Have ready in separate bowls 2 large eggs, beaten lightly, and 2 1/2 cups fresh bread crumbs. Dip the cutlets, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, brushing off the excess, and chill them on the baking sheet for 30 minutes. Make sauce Robert and keep it warm, but do not let it boil.
" In a large skillet sauté the cutlets in 2 batches in 2 tablespoons each of unsalted butter and vegetable oil over moderately high heat for 4 minutes on each side, or until they are golden brown and springy to the touch. Transfer the cutlets as they are cooked to a platter, overlapping them slightly, and keep them warm, covered loosely. Pierce the small end of each cutlet with a piece of uncooked macaroni or other tubular pasta and anchor a paper frill over each piece of macaroni. Garnish the platter with potato madeleines and sprigs of watercress. Transfer the sauce Robert to a heated sauceboat and serve it with the Pojarski. Serves 4.
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