Cervello fritto (cervelle frite)

Instructions

1. Soak the brains in cold water for 2 hours, changing the water several times, then remove the thin membrane and the small blood vessels.
2. Poach the brains for 5 minutes in simmering salted water, drain them and let them cool, then cut them into slices about 1.5 cm thick.
3. Prepare three plates: the flour seasoned with salt and pepper, the beaten eggs, and the breadcrumbs.
4. Dip each slice in the flour, then the egg, then the breadcrumbs, pressing gently so they are well coated.
5. Heat the oil to 170 °C in a deep pan; fry the slices for 2 to 3 minutes per side until nicely golden.
6. Drain on paper towels, lightly salt and serve straight away with lemon wedges.