Sautéed Veal Kidney

Preparation:

Preparation: Cut the kidneys in half, free them from the fat and place them in a pan with boiling oil for one or two minutes. Remove them from the heat, drain them and place them in another pan with a knob of butter, cooking them for no more than five minutes. Salt them, squeeze in lemon juice and chopped parsley and serve surrounded by croutons fried in butter.