Breaded veal brains

Name: Breaded veal brains
Ingredients: 500 g calf's brain; 1000 ml water; 15 ml vinegar; 2 bay leaves; 2 home-raised eggs; 120 g flour; 1 teaspoon salt; 1/2 teaspoon pepper; 200 ml oil for frying

Diverse - Breaded veal brains by Patricia A. - Recipia

For Easter, I make breaded veal brains by adding vinegar and bay leaves to the blanching water, then coating the pieces in flour and egg. The coating turns lightly golden, while the middle stays soft; I serve them warm. I cut the pieces about the size of a walnut so I can turn them without breaking them. Preparation: 20 minutes. Cooking: 11 minutes. Total time: 31 minutes. Servings: 3. About 480 kcal and 28 g protein per serving.

Ingredients

500 g calf's brain
1000 ml water
15 ml vinegar
2 bay leaves
2 home-raised eggs
120 g flour
1 teaspoon salt
1/2 teaspoon pepper
200 ml oil for frying

Preparation

1. Remove the membranes from the brain and pat it dry with paper towels. 2. Bring 1000 ml water to a boil with 15 ml vinegar and 2 bay leaves. When the water boils, add the brain and blanch it for 3 minutes, then take it out and let it drain well. 3. Cut the brain into pieces about the size of a walnut and gently pat them dry with paper. 4. Beat the 2 eggs with 20 g flour, 1 teaspoon salt and 1/2 teaspoon pepper. Put the remaining 100 g flour on a separate plate. 5. Coat the pieces in flour, then in the egg mixture. Heat 200 ml oil in a clean pan and fry them in two batches, 4 minutes per batch, turning them until golden. 6. Transfer the pieces to paper towels and serve warm.

Notes

I serve them with boiled potatoes and green salad. For a gluten-free version, replace the flour with the same amount of rice flour, including in the egg mixture; the eggs stay in the dish. I really liked it the first time I made it. When buying, choose whole pieces with a neutral smell and no dark spots. If the pieces are thick, blanching may take another minute; thin ones soften and break more easily. After draining, pat them dry until there is no water shining on the surface. A wide spatula helps turn them, since the middle crumbles easily while hot. If the oil starts smoking, take the pan off the heat for a few moments before continuing. Leftovers keep in a covered container in the fridge for up to 3 days; the coating softens when reheated.