An adaptation of Viennese butterschnitzel, these individual meatloaves are incredibly moist and juicy.

　　

Ingredients

Makes 4 servings

　　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)

　　2 tablespoons vegetable oil

　　1/2 stick (1/4 cup) unsalted butter

　　1/2 lb cremini mushrooms, trimmed and cut into sixths

　　Accompaniment: lemon wedges

　　

Special Equipment

an instant-read thermometer

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.

　　

Step 5

Serve veal patties topped with mushrooms.