2 veal brains (about 500 g) wash, remove the skin and blanch in salted water with 2 tbsp. Cabernet Sauvignon Wine-Vinegar until it stiffens. Remove the brains from the liquid, let cool down, and cut the brains in halves. Season with salt and pepper roll first in all-purpose flour then in 1 egg, beaten and afterwards in breadcrumbs Shortly before serving, fry them in lard until golden brown.
serves 4
