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 d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- 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.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
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Marion Sweeney
[email protected]I've made this recipe several times and it always turns out great. The sweetbreads are always crispy on the outside and tender on the inside.
Arjun Mirdha
[email protected]These sweetbreads were a bit too salty for my taste.
Victor Kakali
[email protected]I'm not a huge fan of sweetbreads, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed them.
Sharmin Jahan
[email protected]These sweetbreads were amazing! I've never had them before, but I will definitely be making them again.
Faizan Momand
[email protected]I followed the recipe exactly, but my sweetbreads didn't turn out as crispy as I would have liked.
zabi prince
[email protected]These sweetbreads were a bit too fatty for my taste, but the flavor was good.
daniel Dany
[email protected]I've never cooked sweetbreads before, but this recipe made it easy. They were so delicious and I will definitely be making them again.
chetnath sharma
[email protected]These sweetbreads were amazing! I will definitely be making them again.
justkia
[email protected]I'm a big fan of sweetbreads and this recipe is one of my favorites. The sweetbreads are always cooked perfectly and the sauce is delicious.
Gaming acount
[email protected]These sweetbreads were a bit too bland for my taste.
Itel Mobaile
[email protected]I've made this recipe several times and it always turns out great. The sweetbreads are always crispy on the outside and tender on the inside.
ziar hossean
[email protected]These sweetbreads were a bit too salty for my taste.
Amina sambo
[email protected]I'm not a huge fan of sweetbreads, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed them.
SHEIKH MOHAMMED MINHAJ
[email protected]These sweetbreads were amazing! I've never had them before, but I will definitely be making them again.
Amit Kumar Amit Kumar
[email protected]I followed the recipe exactly, but my sweetbreads didn't turn out as crispy as I would have liked.
Staranonymous gaming
[email protected]These sweetbreads were a bit too fatty for my taste, but the flavor was good.
Tanner Contratto
[email protected]I've never cooked sweetbreads before, but this recipe made it easy. They were so delicious and I will definitely be making them again.
Balikuddembe Joseph
[email protected]These sweetbreads were amazing! I followed the recipe exactly and they turned out perfectly. They were crispy on the outside and tender on the inside. I served them with a simple lemon butter sauce and they were divine.