BRAINS, MILANESE STYLE
(Cervella Alla Milanese)
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 1 pound 5 ounces brains, cleaned and sliced
• all-purpose flour, for dusting
• 2 eggs
• 1 1/2 cups bread crumbs
• 7 tablespoons Clarified Butter
• salt and pepper
• lemon wedges, to garnish
Directions
Lightly dust the brains with flour.
Beat the eggs with a pinch of salt in a shallow dish and spread out the bread crumbs in another shallow dish.
Dip the brains first in the eggs and then in the bread crumbs to coat.
Melt the clarified butter in a skillet over low heat, add the brains and cook until browned on both sides.
Season with salt and pepper to taste.
Remove with a slotted spatula and drain on paper towels.
Place on a warm serving dish and garnish with wedges of lemon.
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