Breaded Pork Patties with Creamed Vegetables

How to make it

1. Peel the potatoes and cut the largest ones in half so all the pieces are the same size. Place them in cold water until it's time to cook them, so the cut surfaces don't turn gray.
2. Knead the ground veal and pork together with salt and freshly ground pepper in a bowl for 3 minutes. The mixture is ready when it's uniform and clings together around the spoon.
   Chef's tip Kneading with the salt draws out myosin, the protein that makes the mixture tacky and cohesive. When it climbs the spoon and holds instead of sliding off, it has enough bind to survive the pan without crumbling.
3. Divide the mixture into 8 equal pieces and shape them into flat krebinetter about 1.5 cm thick. Smooth the edges with wet hands so they don't crack during frying.
4. Turn the krebinetter first in the flour, then in the beaten eggs, and finally in the breadcrumbs. Press the breadcrumbs on firmly so the coating sits tight all the way around and turns crisp.
   Chef's tip The flour must coat dry and thin; any damp patch leaves the egg nothing to grip and the crust flakes off in the butter. Shake off the excess flour before the egg.
5. Cook the potatoes in lightly salted water, covered, for 18-20 minutes, until a fork slides easily into them without resistance. ⏱ 20 min · passive
6. Cook the diced carrots in another pot in lightly salted water for 7 minutes, until almost tender and still with a slight bite. ⏱ 7 min · passive
7. Add the frozen peas to the pot with the carrots and continue cooking for 2 minutes, until heated through and bright green.
8. Pour the vegetables into a strainer set over a bowl and reserve the cooking water. This gives the stew more vegetable flavor than the milk can provide alone.
9. Melt the butter for the stew in a saucepan over medium heat and whisk in the flour. Let the roux bubble for 2 minutes, until it smells nutty, otherwise the stew will taste of raw flour.
10. Whisk in the milk a little at a time so lumps don't have a chance to form. Cook the sauce for 6 minutes, whisking regularly, until it's glossy and flows slowly off the spoon.
    Chef's tip The first splash of milk is the critical one: whisk it completely smooth into the roux before you add any more. Lumps form when the flour meets too much liquid at once and packs itself around it.
11. Fold the drained carrots and peas into the sauce and let the stew heat through for 2 minutes. Thin with the reserved cooking water if it thickens so much that it no longer glides off the spoon.
12. Season the stew to taste with salt, pepper, and freshly grated nutmeg, until the vegetables taste rounded rather than flat. Stir in the finely chopped parsley right at the end so it keeps its fresh color.
13. Drain the water from the potatoes and let them steam dry in the hot pot for 1 minute, until the surface is dry and floury.
14. Melt half the butter in a large skillet over medium heat for 2 minutes, until it has stopped foaming. Don't let it brown, or the breadcrumbs will scorch long before the meat is cooked through.
    Chef's tip Butter foams while its water boils off; the foam subsiding is the signal the pan is dry and hot enough. Butter's milk solids brown fast, so this needs medium heat and a watchful eye — clarified butter or a splash of oil buys more margin.
15. Place four of the breaded krebinetter in the skillet with space between them and fry for 5 minutes. They're ready to flip when the coating is deep golden brown and releases from the skillet on its own.
    Chef's tip Leave them alone — a crust that has set lifts by itself, while one prised up early leaves its breadcrumbs behind. Crowding drops the pan temperature and steams the coating soft.
16. Flip the krebinetter and fry for 5 more minutes at the same heat, until the juices run clear. Ground meat should always be cooked all the way through, so there must be no pink left in the center.
17. Place the fried krebinetter on a platter under a piece of foil to keep warm. Add the remaining butter and fry the remaining four krebinetter the same way for 10 minutes, until golden on both sides and cooked through. ⏱ 10 min
18. Set the stew and the potatoes in separate warm bowls on the table, and place the platter of fried krebinetter between them. Everyone assembles their own plate: the krebinetter on their own and a ladle of stew alongside. Never ladle the stew over the coating, which should stay crisp. Arrange the potatoes next to the stew.