Fried kidneys, in a frying pan
4 servings
20 minutes
Fried calf kidneys are a classic dish of Russian cuisine that combines simplicity of preparation with rich flavor. In ancient times, kidneys were considered a delicacy served at noble and merchant tables. Their tender texture and rich meaty aroma are beautifully revealed when fried in oil with flour, giving them an appetizing crispy crust. Lemon juice adds a light tanginess that refreshes the taste, while parsley adds a note of freshness. Serving in the skillet retains the dish's warmth, making it especially cozy and hearty. Fried potatoes serve as an ideal garnish, complementing the dish with their golden crispness. This recipe is an excellent choice for lovers of rich meat flavors and traditional culinary techniques.
1
Dry the washed veal kidneys with a towel, slice them into thin rounds (across the kidney) without removing the fat. Sprinkle each round with salt and ground pepper, then coat in flour. Place the prepared kidneys in a heated pan with oil and fry on both sides for 5-6 minutes.
- Veal kidneys: 500 g
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
2
Sprinkle the cooked kidneys with finely chopped parsley, drizzle with lemon juice, and serve in the pan. Separately, fried potatoes cut into sticks or cubes, and lemon cut into quarters can be served as a side dish.
- Parsley: 0.5 bunch
- Lemon juice: 1 tablespoon