Fried Veal Kidneys
4 servings
20 minutes
The main thing in frying veal kidneys is to get rid of the characteristic smell inherent in this offal. To do this, the kidneys need to be soaked - and this will take most of the time, and the frying itself will not take more than twenty minutes. When serving, the kidneys are poured with lemon juice and sprinkled with parsley.
1
Prepare the necessary ingredients.
2
Remove all films, ureters, tubes, and excess fat from the kidneys.
3
Rinse well with cold water, then place in any container and fill with cold water. After an hour, drain the water, add new water, and leave for another hour. Repeat this procedure two more times. This will help eliminate the product's specific odor.
4
Slice the buds crosswise into pieces about 1 cm thick.
- Veal kidneys: 600 g
5
Slice the onion into half rings.
- Onion: 1 head
6
Chop the parsley.
- Parsley: 15 g
7
Heat the clarified butter in a pan.
- Clarified butter (ghee): 40 g
8
Fry the onion until golden brown.
- Onion: 1 head
9
Then add the kidneys, season with salt and pepper, and fry them while stirring constantly until cooked.
- Veal kidneys: 600 g
- Salt: to taste
- Ground black pepper: to taste
10
Remove the pan from the heat.
11
Sprinkle the buds with lemon juice and top with chopped parsley.
- Veal kidneys: 600 g
- Lemon: 0.5 piece
- Parsley: 15 g
12
Serve immediately.
