Cervelle de Veau Meunière (Calf’s Brain in Brown Butter)
Cervelle de Veau Meunière is a classic French dish featuring veal brains sautéed in brown butter with parsley and lemon. A delicacy with a rich, buttery flavor.
Nutrition
Calories: 280cal
Carbohydrate: 12g
Protein: 18g
Fat: 18g
Cholesterol: – -mg
Sodium: 150mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 4 veal brains, cleaned and soaked in cold water for 2 hours
- 1/2 cup (60g) all-purpose flour
- 4 tablespoons (60g) unsalted butter
- 2 tablespoons (30ml) fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste
Instructions
- Pat the veal brains dry with paper towels. Season with salt and pepper, then lightly coat them in flour.
- In a skillet, melt the butter over medium heat. Once the butter begins to brown, add the veal brains.
- Sauté the brains for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the brains from the skillet and place them on a serving plate. Sprinkle with chopped parsley.
- Serve with lemon wedges on the side.
- Tip: Pair with a simple green salad or steamed vegetables for a balanced meal.