Crispy Fried Veal Brain
Served on arugula with almond crust, lemon, and crushed steamed potatoes
Served on arugula with almond crust, lemon, and crushed steamed potatoes
Rinse the veal brain thoroughly under cold water, gently removing the membrane. Pat dry with paper towels.
Mix flour and almond meal. Dip brain into egg wash, then coat with flour-almond mixture.
Fry in hot canola oil (around 350°F / 175°C) for 3–4 minutes until golden brown. Drain on paper towel.
Slice and plate over fresh arugula with thin lemon slices. Optionally serve with crushed steamed potatoes.
Calories: 390 | Protein: 18g | Carbohydrates: 14g | Fat: 30g | Saturated Fat: 5g | Sodium: 280mg
