📝 About This Recipe
A cornerstone of Danish home cooking, Krebinetter are succulent patties made from a delicate blend of ground pork and veal, coated in a double-breaded crust for maximum crunch. Unlike their cousin the Karbonade, which is often unbreaded, the Krebinetter is prized for the contrast between its buttery, golden exterior and its tender, juicy interior. This dish represents the heart of Scandinavian 'mormormad' (grandma food), offering a nostalgic and soul-warming experience that is both simple and sophisticated.
🥗 Ingredients
The Meat Patties
- 250 grams Ground Pork (high quality, ideally 10-12% fat content)
- 250 grams Ground Veal (finely ground)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground White Pepper (white pepper is traditional for a clean look)
- 2 tablespoons Cold Water or Milk (helps bind the proteins)
The Breading Station
- 1/2 cup All-purpose Flour (for the first coating)
- 2 pieces Large Eggs (beaten well with a splash of water)
- 1 cup Dried Breadcrumbs (fine crumbs work best for an even crust)
- 1/4 teaspoon Nutmeg (ground, mixed into the breadcrumbs)
For Frying
- 50 grams Unsalted Butter (for that authentic nutty flavor)
- 2 tablespoons Neutral Oil (such as rapeseed or canola to prevent butter from burning)
Traditional Stewed Peas and Carrots (Side)
- 3 pieces Carrots (peeled and diced)
- 200 grams Frozen Peas (thawed)
- 1/2 cup Heavy Cream
- 1 handful Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, ground veal, salt, white pepper, and 2 tablespoons of cold water or milk.
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2
Mix the meat gently by hand or with a sturdy spoon until just combined. Do not overwork the meat, or the patties will become tough.
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3
Divide the meat mixture into 4 equal portions (approximately 125g each). Shape them into thick, round patties about 2-3 cm thick.
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4
Set up three shallow bowls for breading: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with nutmeg.
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5
Dredge each patty first in the flour, shaking off any excess so only a thin veil remains.
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6
Dip the floured patty into the beaten egg, ensuring all sides (including the edges) are thoroughly coated.
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7
Place the patty into the breadcrumbs, pressing gently so the crumbs adhere firmly to form a solid crust.
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8
Let the breaded patties rest on a plate for 5-10 minutes. This helps the breading 'set' and prevents it from falling off during frying.
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9
Heat a large skillet over medium heat and add the butter and oil. Wait until the butter stops foaming and starts to turn slightly golden.
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10
Carefully place the patties in the pan. Fry for about 6-8 minutes per side. You are looking for a deep, golden-brown color.
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11
While frying, use a spoon to baste the patties with the hot foaming butter to ensure the edges are crispy.
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12
Check the internal temperature with a meat thermometer; it should reach 70°C (158°F) for perfectly juicy results.
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13
Remove the patties from the pan and let them rest on a wire rack for 2 minutes to maintain the crunch of the bottom crust.
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14
Serve immediately while the crust is at its peak crispiness, garnished with fresh parsley.
💡 Chef's Tips
For the juiciest results, always use a mix of pork and veal; the veal adds a lightness that pork alone lacks. To get an extra thick and crunchy crust, you can perform a 'double dip' by returning the egg-washed and breaded patty back into the egg and then the breadcrumbs again. Ensure the pan isn't crowded; if the patties are too close, they will steam rather than fry, losing their crispness. If the breading browns too quickly before the center is cooked, lower the heat and add a small knob of fresh butter to cool the pan slightly. Always use white pepper for the meat mix to maintain the traditional aesthetic of the pale Danish interior.
🍽️ Serving Suggestions
Serve with 'Stuvede ærter og gulerødder' (creamed peas and carrots) for the most authentic Danish experience. Pair with boiled new potatoes tossed in melted butter and fresh dill. A side of pickled cucumbers (Agurkesalat) provides a sharp acidity that cuts through the richness of the fried meat. For a beverage, a cold Danish pilsner or a crisp glass of dry Riesling complements the buttery crust beautifully. Add a dollop of lingonberry jam on the side for a sweet-tart Scandinavian touch.