Austrian-style veal patties

A classic recipe for faschierte Laibchen made from veal (Austrian-style veal patties) – tender, mild, and juicy.

Ingredients - serves 3

500 g ground veal

1 bread roll (or 2 slices white bread)

~100 ml milk

1 small onion, very finely chopped

1 egg

1 tbsp mild mustard

1–2 tbsp fresh parsley, finely chopped

Salt and black pepper

Optional: a pinch of marjoram or nutmeg

Clarified butter (Butterschmalz) or neutral oil for frying

Method

Soak the bread in milk until soft. Squeeze out excess milk and break into small pieces.

In a bowl, gently combine ground veal, soaked bread, onion, egg, mustard, parsley, and seasonings.Mix lightly – do not overwork, or the patties will be dense.

With slightly wet hands, form patties about palm-sized and 1.5–2 cm thick.

Heat clarified butter or oil in a pan over medium heat.Fry patties for 4–5 minutes per side until golden brown and cooked through.

Drain briefly on paper towels and serve hot.