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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About this Recipe

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