Forget the usual dishes, today I’m taking you to discover an ancient flavor, a delight hidden in the depths of Lombard tradition: Milanese-style brains. A bold dish, perhaps a bit forgotten, but capable of providing a unique tasting experience. Crispy on the outside, soft on the inside, Milanese-style brains are a triumph of textures and flavors, a dish that challenges the most curious palates and rewards with a rich and enveloping taste. If you’re ready to leave your culinary comfort zone and dive into a “vintage” gastronomic adventure, follow me in this recipe. You’ll discover how to prepare Milanese-style brains impeccably, from cleaning the ingredient to golden frying, to the final touch that makes it irresistible. And if you love light cooking, don’t worry! I’ll also reveal how to cook Milanese-style brains in an air fryer for an equally crispy result but with less fat. Are you ready to rediscover a forgotten taste? Let’s get started!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 208.80 (Kcal)
- Carbohydrates 3.37 (g) of which sugars 0.14 (g)
- Proteins 16.12 (g)
- Fat 14.06 (g) of which saturated 3.62 (g)of which unsaturated 5.23 (g)
- Fibers 0.15 (g)
- Sodium 700.41 (mg)
Indicative values for a portion of 152 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 veal brains
- 2 eggs
- as needed breadcrumbs
- A few spray peanut oil (Nebulizer)
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Air fryer Homemade by Benedetta
Steps
Rinse the brains under cold running water, then soak them in a bowl with cold water and lemon juice or vinegar for 30 minutes to whiten and firm. Drain the brains, gently remove the outer membrane and blood filaments. Bring a pot of lightly salted water to a boil, immerse the brains and cook for 7-8 minutes. Drain them and let them cool completely.
While the brains are cooling, let’s set up our breading station: in one plate we place the flour, in another we beat the eggs with a pinch of salt and black pepper, and in a third plate we pour plenty of breadcrumbs. We can add chopped herbs, such as parsley or thyme, or grated cheese to the breadcrumbs for more flavor.
Once the brains are completely cooled (it will take about half an hour), cut them into slices about 3/8 inch thick. First, coat each slice in flour, making sure it is well floured on all sides. Then immerse it in beaten egg, making sure to cover it completely. Finally, pass it through breadcrumbs, pressing lightly with your hands to make it adhere. For an extra crispy coating, repeat the egg and breadcrumb steps.
Turn on the air fryer and set it to 392°F. Let it preheat for 5 minutes. Arrange the breaded brain slices in the basket, being careful not to overlap them, to ensure even cooking. Cook for 8-10 minutes, turning the slices halfway through cooking. If you want an even crispier crust, you can spray them with a bit of oil spray halfway through cooking. Once cooked, remove the basket and gently place the brains on kitchen paper towels. Let them dry for a few moments, then transfer them to a serving plate and salt to taste.
Place the fried brains on a serving plate, adding a touch of color with some fresh parsley leaves and lemon wedges. For an even more refined touch, you can garnish the dish with thin lemon slices and a sprinkle of freshly ground black pepper. Serve the brains hot, accompanied by a fresh and light side dish, such as a mixed salad or grilled vegetables. To enhance the flavor, suggest adding a pinch of salt and a squeeze of lemon juice to taste. Enjoy your meal
Here are some tips for storing fried brains and some delicious variations to try:
Storage:
It’s best to consume immediately:
Fried brains are best when freshly made, hot, and crispy.
If there are leftovers: If you have to store it, put it in an airtight container in the fridge and consume within a day.
Reheating: To reheat, you can use the air fryer for a few minutes at 356°F, or the traditional oven at a low temperature. Avoid the microwave, which would make it rubbery.
Do not freeze: Brains are a delicate food and freezing alters their texture.
Variants:
Roman-style brains: Instead of breadcrumbs, use a batter made of flour, sparkling water, and a pinch of yeast. Fry the brains in plenty of seed oil and serve with a sprinkle of salt and pepper.
Brains with artichokes: Prepare fried artichokes and serve them with the brains. A classic and delicious combination! Brains with sauce:
Accompany fried brains with a sauce of your choice, such as mayonnaise, tartar sauce, or green sauce.
Brains in stew: If you like brains but don’t like frying, you can cook them in a stew with tomato, onion, and herbs.
Extra tips:
Buy fresh brains: Make sure the brains are fresh, light pink in color, and without unpleasant odors.
Ask your butcher: If you can’t find brains at the counter, ask your trusted butcher to get them for you.
Experiment: Don’t be afraid to experiment with different coatings, seasonings, and sauces to customize your fried brains recipe.
Enjoy your meal! 😊
Here are 5 wines that pair well with Milanese-style brains:
Franciacorta Brut: The bubbles of a good Franciacorta help “clean” the palate from the slight greasiness of the frying, while its acidity balances the taste of the brains. Choose a Brut with good structure and persistence.
Vermentino di Sardegna: A fresh and savory white, with mineral and citrus notes that pair well with the delicacy of the brains and the possible addition of lemon.
Grignolino d’Asti: A light and fragrant red, with good acidity and delicate tannins, that does not cover the taste of the brains but accompanies it elegantly.
Ortrugo dei Colli Piacentini: A sparkling white wine, typical of Emilia Romagna, with pleasant freshness and notes of dried fruit that go well with the crispy coating.
Riesling Renano: A German aromatic white, with pronounced acidity and notes of citrus and white flowers, creating an interesting contrast with the taste of the brains.
Extra tips:
Serve the wine fresh, at a temperature of about 46-50°F for whites and 57-61°F for reds.
If you use lemon in the recipe or as a side, choose a wine with good acidity.
If the brains are accompanied by a sauce, adapt the choice of wine to the sauce itself.
Cheers 🍷
FAQ (Questions and Answers)
Here are some frequently asked questions about Milanese-style brains:
What are Milanese-style brains?
It’s a typical dish of Lombard cuisine made with veal brains (but also lamb or pig) breaded and fried.
Is it a difficult dish to prepare?
The preparation requires some attention, especially in cleaning the brains, but with a bit of practice, you can achieve excellent results.
How do you clean the brains?
Soak them in cold water with added lemon or vinegar for at least 30 minutes, then remove the outer membrane and blood filaments.
Is it necessary to blanch the brains before frying them?
Yes, blanching helps firm the brains and makes them easier to handle during breading.
What is the classic breading for Milanese-style brains?
The brains are coated in flour, beaten egg, and breadcrumbs, often enriched with grated Parmesan cheese.
Can I use the air fryer to cook Milanese-style brains?
Absolutely! The air fryer is an excellent alternative to traditional frying, as it allows for a crispy result with less fat.
What are the cooking times in the air fryer?
Generally, brains should be cooked in an air fryer at 392°F for 8-10 minutes, turning them halfway through cooking.
What can I serve with Milanese-style brains?
They are great with a fresh and light side dish, such as a mixed salad, grilled vegetables, or lemon wedges.
How do you store fried brains?
It is preferable to consume them immediately, but if there are leftovers, they can be stored in the fridge for one day and reheated in the oven or air fryer.
Is it possible to freeze fried brains?
I don’t recommend freezing fried brains, as freezing alters their texture.
Where can I find fresh brains?
You can find them at well-stocked butcher shops or ask your trusted butcher to get them for you.
Are there any variations of Milanese-style brains?
Yes, for example, Roman-style brains (in batter) or brains with artichokes
