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Browned Sweetbreads

1
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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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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

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.

Printable Recipe Card

About Browned Sweetbreads

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




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