browned sweetbreads
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For browned sweetbreads
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1 1/2 lbsweetbread
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water
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lemon juice
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breading, (your favorite)
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1/4 tsporegano, dried
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cooking oil
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lemon slices
How To Make browned sweetbreads
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1Precook sweetbreads by barely covering with water mixed with one tablespoon cider vinegar, or two tablespoons lemon juice. Cook slowly for 15 minutes.
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2Cool and remove membrane. Reserve the pan liquids for stock to be used later.
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3Using your favorite breading, add 1/4 teaspoon oregano, set aside. Beat one egg with two tablespoons of reserved stock
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4Dip 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!
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