French · Dinner
Fried Sweetbreads
Veal sweetbreads are poached, pressed, then dredged in seasoned flour and pan-fried in butter until the crust turns deep golden and shatters on contact, revealing a creamy interior. Finished with lemon juice and fresh parsley, this French bistro classic pairs richness with bright acidity.
$10
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
534Calories
34.6gProtein
33.9gFat
19.8gCarbs
3.9gSugar
1.4gFiber
845mgSodium
344mgChol
19.8gSat Fat
580mgPotassium
110mgCalcium
2.4mgIron
4.8mcgVitamin B12
15mgVitamin C
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Soak sweetbreads in milk in a bowl in the refrigerator for 30 minutes to draw out blood, then drain and pat dry.
2
Poach
Place sweetbreads and bay leaf in a saucepan with cold water, bring to bare simmer over medium heat for 4 minutes until firm.
3
Chill
Transfer poached sweetbreads to a plate, set a second plate on top with light weight, and press in refrigerator for 30 minutes.
4
Fry
Melt butter in a skillet over medium-high heat and fry the medallions 3 minutes per side until deep golden and crisp on outside.
5
Plate
Transfer medallions to a plate, squeeze lemon juice over the top, and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g veal sweetbreads, membrane trimmed
- 4 tbsp4 tbsp all-purpose flour
- 56g56g butter
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 bay leaf
- 240ml240ml whole milk
