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Ingredients
- 4 x Lamb testicles
- 1 x Egg slightly beaten
- 1/4 c. Extra virgin olive oil
- Â Â Seasoned flour
- 2 Tbsp. Lemon juice
- 3 Tbsp. Whole lowfat milk
- 1 tsp Tarragon
- 2 tsp Peanut oil
- 1/4 c. Butter
- 3/4 c. Bread crumbs sifted
- 1 c. Curley parsley
- Â Â Tomato Sauce
Directions
- Preheat a deep fryer to between 400 degrees and 425 degrees. Place the parsley in a deep frying basket and immerse in the deep fryer till the hissing stops (1 to 2 min). Drain and set aside.
- Combine the lightly beaten egg, whole lowfat milk and peanut oil, beating no more than needed to blend (Don't LET THE EGG GET BUBBLY). Place in a shallow bowl. Place the bread crumbs in another shallow bowl. Place the seasoned flour in still another shallow bowl.
- Remove the loose outer skin from the testicles. Remove the inner skin (CAREFULLY !). Soak the peeled testicles in sufficient cool water to cover for about 3 hrs, changing the water at least three times during which period. Drain.
- Add in cool water to cover again. Bring to a boil. Reduce heat AT ONCE and simmer for about 6 min. Drain again and plunge the cooked testicles into Cool (!) water. Let stand till cold.
- Cut across the testicles to make 1/3-inch thick slices. Combine the extra virgin olive oil, lemon juice and tarragon as a marinade. Marinate the testicles for at least 1 hour. Dry thoroughly. Dip each slice in the shallow bowl of seasoned flour. Toss the floured slices, one at a time, from hand to hand to shake any excess flour off. Slide each slice through the egg mix, making sure the entire slice is fully coated. Allow excess egg mix to drip off and place in the bowl of breadcrumbs. Make sure each slice is completely covered with breadcrumbs. Place the coated slices on a rack to dry for at least 15 min.
- Saute/fry the slices in butter in a skillet till golden brown-brown on all sides. Garnish with the deep fried parsley and serve with tomato sauce.
- This recipe yields 2 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 2 servings | |
| Calories 692 | |
| Calories from Fat 526 | 76% |
| Total Fat 59.6g | 75% |
| Saturated Fat 20.66g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 501mg | 21% |
| Potassium 176mg | 5% |
| Total Carbs 31.82g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.25g | 3% |
| Protein 9.27g | 15% |
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