Fritto misto alla milanese

• 1 veal sweetbread
• ½ calf brain
• 200 g beef spinal cord

Blanch the sweetbread in boiling water for 5–6 minutes, then drain, remove the membrane and cut into bite-size pieces. Trim any parts containing blood from the brain and slice. Remove any filament from the spinal cord and chop.

Beat the eggs. Dip the sweetbread, brain and spinal cord pieces in the egg, and then in breadcrumbs. Dip the liver slices in flour.

Fry the different mea