Ingredients
-
2
-
1
-
1
-
1/2
-
1
-
1/4
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Sweetbreads (Pan Seared), Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture They can be sauteed, braised, poached, grilled, fried, and even roasted In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors doeuvres They can be purchased in specialty gourmet markets If you have any questions e-mail me: AlanLeonetti@q com, Would have given it 5 stars had not the shallots burned The flavors were out-of-this-world fabulous Will either leave out the shallots next time or saute them separately (not sure they bring anything to the recipe) Otherwise a must-try if you love sweetbreads , I found that 2 minutes on each side, at very high heat as suggested, is excessive In addition, unless the shallots are added toward the end of the cooking process, they are liable to burn and turn bitter OK otherwise
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Steps
|
1
Done
|
Place the Salt and Vinegar Into a Saucepot, With Enough Water to Cover the Sweetbreads, and Bring to a Boil. |
|
2
Done
|
Add the Sweetbreads, Cover the Pot, and Simmer For 20 to 30 Minutes. |
|
3
Done
|
Drain and Cover With Cold Water. |
|
4
Done
|
Remove All Membranes and Tubes. |
|
5
Done
|
Slice Each Sweetbread in Half Crosswise. |
|
6
Done
|
Mix the Flour and Garlic Powder Together and Dredge the Sweetbreads in the Flour Mixture. |
|
7
Done
|
Heat Butter and Oil in a Skillet Until Very Hot. |
|
8
Done
|
Place the Sweetbreads and Shallots Into the Hot Skillet and Once You Place Them in, Do not Move Them Around. |
|
9
Done
|
When They Are a Light Golden Color on the Bottom Side, (about 3 to 5 Minutes), With Tongs, Carefully Turn Them Over to Sear the Other Side Until That Side Becomes a Light Golden Color. |
|
10
Done
|
Remove the Sweetbreads and Plate Them as You Desire. Garnish Them With the Italian Parsley Leaves and Serve as a Wonderful Appetizer. |
