Fried Breaded Marrow Slices

In a deep pot, place a generous amount of water. Add the lemon, parsley, onion, cardamom, salt, bay leaf, and vinegar. Place the pot on medium heat to boil strongly. Add the marrows and let them cook for 30 minutes.

In a deep dish, place plenty of water and ice. Using a slotted spoon, remove the marrows from the pot and place them in the iced water. Let them cool for 5 minutes. Remove the marrows from the water. Remove the thin skin covering the marrows and let them cool completely.

Using a sharp knife, cut the marrows into slices about 1 cm thick.

For the coating: In a wide dish, place the flour. In a high-rimmed dish, place the eggs, salt, pepper, and cinnamon. Mix the eggs with a fork until homogeneous. In another wide dish, place the breadcrumbs.

Place a marrow slice in the flour and turn it until fully covered. Place the slice in the egg and turn until fully covered, then place it in the breadcrumbs. Turn the marrow slice in the breadcrumbs, pressing lightly to cover with a generous layer. Repeat with the remaining marrow slices.

In a deep skillet, place an amount of oil to a height of about 1 inch.

Place several slices of marrow in the oil. Wait until the bottom becomes golden, then flip to the other side. Transfer the fried marrows to a paper towel to drain excess oil. In a serving dish, place the fried marrows, drizzle with lemon juice, and serve hot.