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.
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- 1 1/2 lb
- lemon juice
- breading, (your favorite)
- 1/4 tsp
- oregano, dried
- cooking oil
- lemon slices
1Precook sweetbreads by barely covering with water mixed with one tablespoon cider vinegar, or two tablespoons lemon juice.
Cook slowly for 15 minutes.
2Cool and remove membrane.
Reserve the pan liquids for stock to be used later.
3Using your favorite breading, add 1/4 teaspoon oregano, set aside.
Beat one egg with two tablespoons of reserved stock
4Dip sweetbreads into beaten egg mixture and then into breading mixture.
Brown in oil
Serve with wedges of lemon.