SWEETBREADS RECIPE breaded and fried Italian style
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb veal sweetbreads
  • 10 oz (280 g) clarified butter
  • 1 egg
  • 8 tbsp flour
  • 8 tbsp Panko
  • 1 lemon
  • 1 sprig sage
  • to taste table salt
Instructions
  1. FRIED SWEETBREADS RECIPEFirst, soak the Sweetbreads into a bowl along with a mixture composed by 2 cups of white vinegar and 4 Qt of cold water. If the meat is well treated by your butcher 3 hours of soaking are enough. Store the bowl in the fridge and change the liquid mixture every 1.5 hours. The meat is ready when there is not any trace of blood.
  2. BLANCHINGPour 4 Qt of water and 2 cups of white vinegar into a pot. When the sweetbreads are ready, poach them in boiling water for 5 mins, then drain and soak in iced water. As soon as possible, clean the meat discarding fats, and membrane, and any other sinewy parts. Eventually, place the meat in a colander under a bowl, and store in the fridge.
  3. BREADINGPour the flour, and the Panko separated into two different bowls. Crack the egg and beat it lightly in another bowl. Now, cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat for any piece of veal.
  4. FRYINGNow, melt the butter in a saucepan. When the butter reach about 320° F (160 ° C), fry the breaded Sweetbreads. Keep the temperature of the butter around 300° F (150° C). Pour the butter over the meat with a spoon frequently, and cook about 20 minutes flipping occasionally the nuggets, until perfectly done.Once ready, season them with a drizzle of lemon juice, and salt as needed. Serve as soon as possible very hot, paired with your preferred sauces and fresh greens.
Recipe by philosokitchen at https://philosokitchen.com/sweetbreads-recipe-breaded-fried/