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Breaded Sweetbreads with Mushroom Sauce

Western.Chefs's picture
  Sweetbread 2
  Cold water 4 Tablespoon
  Eggs 2 , slightly beaten
  Dried bread crumbs 1 1⁄2 Cup (24 tbs), sifted
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Condensed cream of mushroom soup 1 Can (10 oz), undiluted
  Milk 6 Tablespoon
  Mushrooms 1⁄4 Pound
  Fat/Salad oil 3 Tablespoon

Cook and split sweetbreads as in To Precook Sweetbreads,.
Then proceed as follows: Add cold water to the eggs.
Mix bread crumbs with the salt and pepper.
Dip sweetbreads first in egg, then in crumbs; repeat.
Saute on both sides in 1/4" of hot salad oil in a skillet until golden brown.
Serve with Mushroom Sauce, made by blending and heating the mushroom soup and milk.
Saute mushrooms in the fat until golden brown; add to sauce with sherry, and serve.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1749 Calories from Fat 755

% Daily Value*

Total Fat 84 g129.1%

Saturated Fat 26.3 g131.4%

Trans Fat 0 g

Cholesterol 2313 mg771%

Sodium 6274.7 mg261.4%

Total Carbohydrates 86 g28.8%

Dietary Fiber 6.3 g25%

Sugars 18.1 g

Protein 159 g318.9%

Vitamin A 12% Vitamin C 4%

Calcium 33.6% Iron 41.3%

*Based on a 2000 Calorie diet

Breaded Sweetbreads With Mushroom Sauce Recipe