ReceptnaptárBreaded brain sandwiches
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Ingredients
Method
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- Cut the bread roll into even, finger-thick slices, and dip them quickly - just a few seconds - in milk, so they don't soak up too much liquid.
- Clean the veal brain thoroughly (peel off the membrane), then boil it in salted water for 5-8 minutes.
- Drain, remove any remaining bits of membrane, then chop it coarsely.
- Sweat the chopped onion in the lard until translucent, add the brain, and steam together for a few minutes, seasoning with salt and pepper.
- Let it cool slightly, then stir in 2 eggs and mix in thoroughly.
- Sandwich a layer of the brain filling between two of the milk-dipped bread slices.
- Dip the filled sandwiches in beaten egg, then in breadcrumbs.
- Fry both sides in hot lard until golden brown.
- Serve hot, on a separate plate, alongside the Creamy spinach stew.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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