Mozak Pane (Bulgarian Breaded Veal Brain)
An old-fashioned Bulgarian delicacy from the era of whole-animal butchery - poached veal brain, sliced and double-breaded, then pan-fried until the crust is golden and crisp around a soft, custardy interior - soaking the brain in several changes of cold water before cooking is what draws out the blood and membrane, without which the poaching liquid turns cloudy and the flavor stays overly strong.
⏱ 45 min🍽 4 servings
dinner
Ingredients
- •1 lb veal brain
- •1 bay leaf
- •1 tsp black peppercorns
- •1 tsp salt (for poaching)
- •1/2 cup flour
- •2 eggs, beaten
- •3 tbsp vegetable oil, for frying
- •Salt to taste
- •Pepper to taste
Steps
- 1.Soak the brain in a bowl of cold water in the refrigerator for several hours or overnight, changing the water 2-3 times, until the water stays mostly clear - this draws out the blood and outer membrane, without which the poaching liquid turns cloudy and the flavor stays overly strong.
- 2.Carefully peel away any remaining membrane from the surface of the brain.
- 3.Place the brain in a pot of cold water with the bay leaf, peppercorns, and 1 tsp salt. Bring to a gentle boil, then simmer for 15-20 minutes, until firm.
- 4.Drain and let cool completely, then slice into 1/2-inch thick pieces.
- 5.Set up a breading station: flour in one dish and the beaten eggs in another. Dredge each slice in flour, then egg, then flour again, so each piece is fully coated.
- 6.Heat the oil in a skillet over medium heat and fry the slices for 2-3 minutes per side, until the crust is golden and crisp.
- 7.Season with salt and pepper and serve hot.