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  Veal sweetbreads 2 Pound
  White vinegar 4 Ounce
  Garlic 2 Clove (10 gm), chopped
  Lemon 1 , juiced
  Butter 2 Tablespoon
  Oil 2 Tablespoon
  White wine 4 Ounce
  Heavy cream 6 Ounce
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Chopped parsley 1 Tablespoon

Boil the sweetbreads for 8 minutes in a pot of water with the vinegar, garlic and lemon juice added.
Drain and rinse in cold water, then peel and cut into bite size pieces.
Heat the butter and oil in a frying pan and cook the sweetbreads for 5 minutes.
Stir in the remaining ingredients and cook until the sauce has reduced by half, then serve.

Recipe Summary

Main Dish

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