Fried Sweetbreads

Ingredients

• 1 pound Sweetbreads (Veal or lamb sweetbreads work well.)
• 1 tablespoon Butter (Unsalted butter is recommended.)
• 1 tablespoon Stock (Chicken or vegetable stock.)
• 0.25 teaspoon Black pepper (Freshly ground.)
• 1 tablespoon Fresh parsley (Finely chopped.)
• 1 tablespoon Lemon juice (Freshly squeezed.)
• 0.5 cup All-purpose flour (For dredging.)
• 1 Egg (Beaten.)
• 2 tablespoons Vegetable oil (For frying.)
• 0.25 teaspoon Salt (To taste.)

Instructions

1. 1Place the sweetbreads in a saucepan and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and rinse under cold water. This helps to firm them up and remove any impurities.
2. 2In a skillet, melt the butter over medium heat. Add the parboiled sweetbreads and stock. Cook for about 5 minutes, turning occasionally, until lightly browned.
3. 3Remove the sweetbreads from the skillet and let them cool slightly. Cut them into smallish pieces (about 1-inch cubes). In a bowl, season with salt, pepper, chopped parsley, and lemon juice. Mix well.
4. 4Place the flour in a shallow dish and the beaten egg in another. Roll each piece of sweetbread in the flour, then dip into the egg, ensuring they are fully coated. Heat the vegetable oil in the skillet over medium heat. Fry the sweetbreads until golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels before serving.