Sautéed Veal Brain with Herbs
Sautéed Veal Brain with Herbs is a classic European delicacy, particularly popular in French and Italian cuisine, where tender veal brains are gently pan-fried with fresh herbs like parsley, chives, and sometimes a splash of white wine or lemon. The dish is known for its exceptionally soft, custard-like texture and delicate flavor, often served as an appetizer or light main course.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, and is a rich source of essential nutrients like vitamin B12, selenium, and omega-3 fatty acids. A typical serving contains approximately 250-300 calories.
Nutrition breakdown
| Calories | 275 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 180 mg |
| Vitamin B12 | 20.5 µg |
| Selenium | 45 µg |
| Phosphorus | 350 mg |
| Zinc | 2.8 mg |
| Riboflavin (B2) | 0.4 mg |
| Choline | 450 mg |
| Copper | 0.5 mg |
| Iron | 3.2 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, veal brain is considered a 'nose-to-tail' ingredient, prized for its unique texture and historical role in traditional cuisine. Nutritionally, it's one of the most concentrated natural sources of choline, a nutrient vital for brain health.
