Browned Sweetbreads

Russ Myers

By
@Beegee1947

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


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Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 1/2 lb
sweetbread
water
lemon juice
breading, (your favorite)
1/4 tsp
oregano, dried
cooking oil
lemon slices

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom