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Veal Cutlets Pojarsky



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Veal Cutlets Pojarsky

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1 cup fresh breadcrumbs
1/2 cup half-and-half
1 pound veal
1 pound skinned boned chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup (2 sticks) butter, softened
1/2 pound mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon
1 cup fine breadcrumbs
2 tablespoons butter
1/4 cup dry white wine
1 teaspoon arrowroot, 1 teaspoon water
1 lemon, sliced (garnish)

Combine breadcrumbs and half-and-half in a small bowl and set aside
to soak.
Meanwhile, grind veal and chicken through the fine blade of a grinder. Repeat. Transfer ground mixture to a large bowl. Squeeze excess moisture from breadcrumbs through teacloth. Add breadcrumbs, salt and pepper to meat mixture. Stir in butter, 1 tablespoon at a time, blending well. Cover
and refrigerate 1 hour.
Melt 2 tablespoons butter in medium skillet over medium heat. Add mushrooms and sprinkle with salt, pepper and lemon juice. Cover with buttered waxed paper and top with skillet lid. Steam mushrooms 4 to 5 minutes, shaking pan frequently to prevent sticking. Remove from heat. Strain liquid into a small bowl and transfer mushrooms to another bowl.
Set aside.
Roll meat mixture into a 12-inch cylinder. Chill 15 minutes. Cut cylinder
into 1 1/4-inch slices. Flatten and shape into chop-like portions. Roll in breadcrumbs, coating completely. (Cutlets can be prepared ahead to this
point and refrigerated.)
Melt remaining butter in large skillet over moderately high heat. Add
cutlets and sauté 5 to 7 minutes per side. Set aside and keep warm.
Deglaze pan with wine, scraping up any browned bits clinging to the
bottom. Add the reserved mushroom liquid and dissolved arrowroot.
Stir until sauce in thickened. Strain; return to skillet. Add mushrooms,
salt and pepper, stirring to blend.
To serve, spoon sauce onto heated platter. Arrange cutlets over sauce
and garnish with lemon. Serves 8.

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