browned sweetbreads

Name: Browned Sweetbreads
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound(s) sweetbread; - water; - lemon juice; - breading, (your favorite); 1/4 teaspoon(s) oregano, dried; - cooking oil; - lemon slices

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Sweetbreads are a delicacy with wonderful food values, coming from the throat of a young milk fed animal, mainly a calf. Sweetbreads are very dainty and do not keep well. Unless you plan to use immediately, precook them, cool, and place in the refrigerator, use in a day or two. Photo by: blogs.phoenixnewtimes.com

►

(1 rating)

yield 6 serving(s)

prep time 20 Min

cook time 25 Min

method Stove Top

Ingredients For browned sweetbreads

1 1/2 lb

sweetbread
water
lemon juice
breading, (your favorite)
1/4 tsp

oregano, dried
cooking oil
lemon slices

How To Make browned sweetbreads

1
Precook sweetbreads by barely covering with water mixed with one tablespoon cider vinegar, or two tablespoons lemon juice. Cook slowly for 15 minutes.

2
Cool and remove membrane. Reserve the pan liquids for stock to be used later.
3
Using your favorite breading, add 1/4 teaspoon oregano, set aside. Beat one egg with two tablespoons of reserved stock
4
Dip sweetbreads into beaten egg mixture and then into breading mixture. Brown in oil Serve with wedges of lemon.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.