Kotleti is teljatini s sousom is mosgow
Rinse the veal chops, dry them, season with salt and pepper and fry them in hot butter from both sides. Place in an ovenproof dish and baste with the clarified butter.
Place washed calf’s brains in cold water for 15 to half an hour, drain and cut in half. Put one half in salted water with a dash of vinegar for about 15 minutes. Remove, cut into fine slices, place on the chops and drizzle with melted butter. Sprinkle with half of the breadcrumbs and bake in a hot oven for 15 minutes.
In the meantime, sauté chopped onion and parsley in butter, grind the second half of the veal brains in a hand mixer and add to the sauté, dust with flour, brown lightly and pour in sour whipped cream. Stir well and bring to a boil. Cool slightly, stir in egg yolks and season with salt and pepper. Fill this amount into the form, sprinkle with the remaining breadcrumbs, cover with butter flakes and let it brown in the hot oven for another 15 minutes.
Serve with fried potatoes and leaf salad.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?