Sweetbread with Tomato Sauce

Ingredients

• 1.5 pounds Sweetbreads (Veal or lamb sweetbreads, soaked in cold water)
• 1 cup Asparagus tips (Fresh or frozen)
• 4 tablespoons Butter (Unsalted)
• 0.5 cup All-purpose flour (For dredging)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (Freshly ground, to taste)
• 2 cups Tomato sauce (Homemade or store-bought)
• 2 tablespoons Olive oil (For frying)

Instructions

1. 1Soak the sweetbreads in cold water for at least 2 hours, changing the water several times. This helps to remove impurities. After soaking, place the sweetbreads in a saucepan, cover with fresh cold water, and bring to a simmer. Cook for 15 minutes. Drain and rinse under cold water. Once cooled, remove any membranes and tubes. Cut the sweetbreads into 1/2-inch thick cutlets.
2. 2In a shallow dish, combine the flour, salt, and pepper. Dredge each sweetbread cutlet in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
3. 3Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, carefully place the dredged sweetbread cutlets in the skillet, ensuring not to overcrowd. Sauté for 3-4 minutes per side, or until golden brown and cooked through.
4. 4Add the asparagus tips to the skillet during the last 2-3 minutes of cooking the sweetbreads. Sauté until the asparagus is tender-crisp.
5. 5Warm the tomato sauce in a separate saucepan. Spoon the tomato sauce onto plates, top with the sautéed sweetbread cutlets and asparagus tips. Serve immediately.