Sweetbreads Sautéd
This classic recipe for sautéed sweetbreads offers a taste of historical elegance with a modern touch. The tender sweetbreads are seasoned and pan-fried to a golden-brown perfection, creating a rich and savory flavor. Served with simple sides like French peas or tomato sauce, this dish is a satisfying and comforting meal.
Ingredients
- 1 pound Sweetbreads
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 large Egg (Quantity estimated (not specified in original recipe))
- 1/2 cup Breadcrumbs (Quantity estimated (not specified in original recipe))
- 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 cup French peas or tomato sauce (Quantity estimated (not specified in original recipe))
Instructions
- 1If the sweetbreads are not already parboiled, do so. Split the parboiled sweetbreads into two pieces. Pat them dry with paper towels.
- 2Season the sweetbreads with salt and pepper. You can either lightly flour them or, for a richer coating, dip them in beaten egg and then coat them with breadcrumbs.
- 3Heat olive oil and butter in a skillet over medium-high heat until shimmering. Sauté the sweetbreads in the hot oil and butter, turning occasionally, until they are nicely browned on both sides, about 10-15 minutes total.
- 4Serve the sautéed sweetbreads immediately with French peas or tomato sauce.