Crispy Fried Veal Brain

Recipe Overview

This one-serving recipe preserves the supplied Tuscany Cuisine formulation. The new platform integration connects the plate to Live Inventory, Menu Builder, Secondi production, ingredient graphics, labor allocation and structured recipe data without creating a second Recipe entity.

Ingredients

• Veal Brain — 113 grinsed, membrane removed, patted dry
• Fresh Lemon — 60 gthinly sliced
• Baby Arugula — 57 gwashed and dried
• Almond Meal — 60 gfor coating
• All-Purpose Flour — 60 gfor coating
• Large Egg — 50 gwhisked
• Canola Oil — 240 mlfor frying; actual absorption will be lower than pan charge
• Crushed Steamed Potatoes — 250 g · optionaloptional accompaniment; steamed and crushed
• Sea Salt — to tasteto taste
• White Pepper — to tasteto taste

Method

1. Prepare the veal brain. Rinse the veal brain thoroughly under cold water, gently remove the outer membrane, and pat dry carefully with paper towels.
2. Prepare the coating. Combine the all-purpose flour and almond meal in a shallow bowl until evenly mixed.
3. Season and bread. Season the brain lightly with sea salt and white pepper. Dip in the whisked egg, then coat evenly in the flour-almond mixture, pressing gently so the coating adheres.
4. Fry until crisp. Heat the frying oil to about 350°F (175°C). Fry the coated brain for 3 to 4 minutes, turning gently, until the exterior is golden and crisp.
5. Drain and rest. Drain on absorbent paper and rest briefly before slicing or portioning.
6. Plate and serve. Arrange baby arugula on the plate, add the fried veal brain, garnish with thin lemon slices, and serve with crushed steamed potatoes if desired.