Surprisingly tender and juicy cutlets. Discover their unexpected ingredient

Once upon a time, these exquisite cutlets were considered a gourmet treat - even the addition of scrambled eggs made them the signature dish of our grandmothers. Today, however, this ingredient leaves many with mixed feelings. Few recall how incredibly tender and soft it can be, and when used to craft pork cutlets it produces a divine taste.

The delicate, melt-in-your-mouth delight of pork brain can take center stage on any plate. Despite a certain aversion towards offal in recent times, it is beneficial to keep an open mind. Sliced pork brain, breaded like cutlets, can pleasantly surprise the most discerning of palettes. Don't hesitate to try this recipe.

Ingredients:

• 1.32 lb of pork brain,
• 2-3 tablespoons of vinegar,
• 3 tablespoons of wheat flour,
• 6 tablespoons of breadcrumbs,
• 1 egg,
• salt,
• 4 tablespoons of oil or lard.

Instructions:

1. Clean the pork brain, removing all membranes. Then parboil it in water with salt and vinegar for 3-5 minutes.
2. Once cooled, slice the brains into sections of a traditional cutlet thickness.
3. Dredge the slices in flour, egg, and breadcrumbs. Feel free to add your favorite spices to the eggs.
4. Heat the cutlets on both sides over medium heat until they’re cooked through.

Although the idea may not immediately appeal, it's definitely worth consideration. Pork brain is one of the most nutritious types of offal. It is rich in protein, a nutrient essential for the development and regeneration of muscles, skin, hair, and nails. It also boasts significant amounts of vitamin B12, niacin, and phosphorus.

Vitamin B12 aids in the production of red blood cells and helps deter anemia, while niacin, or vitamin PP, nurtures the nervous system and enhances skin health. Phosphorus, on the other hand, plays a key role in supporting the health of bones and teeth, as well as the proper functioning of the brain.

However, the pork brain is not without its downsides. Particularly, it is high in fat and calorific. A portion of 3.52 ounces contains an astounding 2200 mg of cholesterol, over seven times the recommended daily intake.