Wash veal kidneys and dry them with a napkin. Cut into thin circular slices (across the kidney). Sprinkle each piece with salt and ground pepper and coat in flour. Put kidneys on hot skillet with butter and fry on both sides for 5-6 minutes.
When kidneys are ready, sprinkle with finely chopped parsley pour over with lemon juice and serve on a skillet.
Separately, as vanish, serve fried julienned potatoes and a lemon cut in four pieces.
500 g/1 lb 2 oz beef kidneys
600 g/1 lb 6 oz potatoes
1 tbsp flour
2-3 tbsp oil or butter
Remove fat and film from kidneys, put into a pot, cover with water and bring to boil. Drain, wash kidneys again, cover with fresh water and cook until ready (approximately 1 – 1 1/2 hours). Make sauce from the kidney broth. Fry flour in the same quantity of butter until dark brown, add 1 1/2 cups hot broth and simmer 5-10 minutes. Thinly slice boiled kidneys, mix with diced browned onions, and fry together for 2-3 minutes, then move them to a shallow pot and add sliced, fried potatoes, peeled and sliced pickles, 1-2 bay leaves, 5-8 black peppercorns, top with strained sauce, cover the pot and braise 25-30 minutes. To serve — put kidneys with garnish on a heated serving plate and sprinkle with finely chopped dill or parsley leaves.
Pork kidneys can also be used in this recipe; however, they do not need to be boiled. Slice raw pork kidneys and start with frying step.
500 g/1 lb 2 oz veal or lamb kidneys
200 g/8 oz ceps or champignons
1 tbsp flour
1/4 cup madeira
1 cup meat stock
2 tbsp butter
Clean kidneys from fat and film, cut in half lengthwise and then slice thinly crosswise. Boil mushrooms and slice thinly. Mix together sliced kidneys and mushrooms, season with salt and pepper, and saute on a heated skillet, then add flour and fry for 1-2 minutes longer. Add madeira and meat stock to the skillet bring to boil and cook 3-4 minutes.
To serve — put kidneys on a heated serving plate, and sprinkle with finely chopped parsley leaves. Serve boiled potatoes dressed with butter on a side.