Classic Alsatian Veal Kidneys with Spaetzle

Method

1. Clean the veal kidneys by rinsing under cold water and patting dry.
2. Season with salt and pepper, then toss with flour.
3. In a large skillet, heat olive oil over medium heat.
4. Add the onions and garlic, sauté until translucent.
5. Add the veal kidneys and cook until browned on all sides.
6. Pour in the white wine and chicken broth, bring to a simmer.
7. Cover and cook for 25-30 minutes, until the kidneys are tender.
8. Prepare the spaetzle according to package instructions.
9. Once the kidneys are cooked, let rest for 5 minutes.
10. Serve with spaetzle and garnish with chives.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.