Pan-Fried Brains with Lemon and Parsley
Pan-Fried Brains with Lemon and Parsley is a classic European dish, particularly popular in British and Central European cuisines, featuring calf, lamb, or pork brains. The brains are typically soaked, dredged in seasoned flour, and pan-fried until golden, then finished with a bright squeeze of lemon juice and fresh parsley. It's considered a traditional offal dish, often associated with rustic or historic cooking.
🍽️ Nutrition at a glance
This dish is very high in protein and healthy fats, while being virtually carb-free. It provides exceptional amounts of Vitamin B12, selenium, and choline, with a typical serving containing approximately 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 1 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 45 mcg |
| Choline | 350 mg |
| Phosphorus | 300 mg |
| Riboflavin (B2) | 0.4 mg |
| Niacin (B3) | 4 mg |
| Iron | 2.5 mg |
| Zinc | 2 mg |
Per 1 serving (approx. 150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a historic 'nose-to-tail' dish that was once common fare, now considered a delicacy or adventurous eating. Nutritionally, brains are one of the richest dietary sources of choline, a nutrient crucial for brain health and function.
