SWEETBREADS
These pan-fried sweetbreads offer a rich, savory, and satisfying experience, with a crispy exterior and tender interior. The classic preparation involves boiling, breading, and frying, creating a delightful contrast of textures and flavors. This dish is a comforting and elegant choice for a special occasion.
Ingredients
- 1 pound Sweetbreads (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 each Egg (Quantity estimated (not specified in original recipe))
- 1 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 4 tablespoons Vegetable oil or clarified butter (Quantity estimated (not specified in original recipe))
Instructions
- 1Carefully wash the sweetbreads and remove any skin or fatty matter. This step takes about 10 minutes.
- 2Cover the sweetbreads with cold water and add salt. Boil for 15 minutes. Remove from the boiling water and cover with cold water.
- 3Sprinkle the sweetbreads with salt and pepper. Roll them in beaten egg and then in bread crumbs.
- 4Fry the coated sweetbreads in hot fat (vegetable oil or clarified butter) until they are a nice brown color, about 10 minutes.