|Whole wheat flour/Rye||1⁄2 Cup (8 tbs)|
|Whole grain bread crumbs||1 1⁄4 Cup (20 tbs) (Use Fresh Made)|
Follow basic method for cooking sweetbreads but before weighting them down, cut into 8 cutletlike pieces.
Dredge pieces on all sides in flour.
Beat the egg, stir in water and oil.
Dip sweetbreads in egg mixture, then in bread crumbs.
Coat thoroughly and pat to make the crumbs adhere.
In a large skillet, heat butter and oil.
Add sweetbreads and saute until golden on both sides.
Salt and pepper to taste.
Garnish with lemon slices and parsley sprigs.
Serving size: Complete recipe
Calories 1855 Calories from Fat 767
% Daily Value*
Total Fat 87 g133.5%
Saturated Fat 28.1 g140.7%
Trans Fat 0 g
Cholesterol 2356 mg785.3%
Sodium 2307.4 mg96.1%
Total Carbohydrates 103 g34.3%
Dietary Fiber 16.7 g66.6%
Sugars 0.8 g
Protein 171 g342.4%
Vitamin A 30% Vitamin C 39.6%
Calcium 7.7% Iron 22%
*Based on a 2000 Calorie diet