Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Heart for Pan-frying

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Heart has a firm texture and rich flavour, but it can be tough if not properly handled. To prepare heart, trim away any visible fat. After removing the tubes, cut away any sinew with kitchen scissors. Rinse the heart and pat dry with paper towels before slicing.
  1. Cut off the tubes from the top of the heart using a chef’s knife.

  2. Cut the heart in half lengthwise and then cut in into slices or cubes.

© 1996 All rights reserved. Published by Le Cordon Bleu.