Best Breaded Sweetbreads Recipes

BREADED SWEETBREADS

Steps:

• Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
• Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
• Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
• Put the flour in another flat dish. Put the bread crumbs in a third dish.
• Sprinkle the sweetbread slices with salt and pepper.
• Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
• Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
• Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.

RIS DE VEAU PANEES A L'ANGLAISE (BREADED SWEETBREADS)

Steps:

• Put sweetbreads in a saucepan and add cold water to cover. Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs. Bring to the boil and let simmer 10 minutes. Drain thoroughly. Run under cold water to chill.
• Split the sweetbreads in half lengthwise. Put the halves on a rack and cover with another rack. Place a weight on top and let stand until ready to cook, 15 minutes or longer.
• Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
• Put the flour and bread crumbs in separate flat dishes.
• Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs. The sweetbreads should be thoroughly coated, but shake off excess. Pat the pieces all over to make the crumbs adhere.
• Heat the remaining oil in a skillet large enough to hold the pieces in one layer. Cook on one side until golden. Turn and cook until golden on the other side. Cook, turning occasionally, about 10 minutes.
• Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown. Add the sweetbreads and heat. Serve the sweetbreads with the butter poured over.