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Breaded Veal Brain

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2 veal brains (about 500 g)
salted water
2 tbsp. Cabernet Sauvignon Wine-Vinegar
salt and pepper
all-purpose flour
1 egg, beaten
breadcrumbs
lard

Instructions

2 veal brains (about 500 g) wash, remove the skin and blanch in salted water with 2 tbsp. Cabernet Sauvignon Wine-Vinegar until it stiffens. Remove the brains from the liquid, let cool down, and cut the brains in halves. Season with salt and pepper roll first in all-purpose flour then in 1 egg, beaten and afterwards in breadcrumbs Shortly before serving, fry them in lard until golden brown.

serves 4