Ingredients
- 8 sweetbread medallions, peeled, poached and pressed overnight, recipe follows
- 1/2 cup flour
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 lemon, juiced
- 2 tablespoons capers
- 1 tablespoon chopped parsley
Directions
In a small mixing bowl combine flour with half of the salt and pepper and season sweetbreads with remaining salt and pepper. Lightly dredge sweetbreads in flour and set aside.
In a large saute pan over medium high heat olive oil and saute sweetbreads for 2 minutes, or until golden brown. Turn and continue to cook, adding butter after 1 minute. Cook for 1 minute longer and place sweetbreads on an absorbent cloth or paper towels to drain. Add lemon juice, capers and parsley and cook for 30 seconds. Place sweetbreads on plate or serving platter, ladle sauce over sweetbreads and serve immediately.
SWEETBREADS:
- 2 pairs veal sweetbreads
- 1 teaspoon salt
- 1 tablespoon vinegar
Rinse sweetbreads well under cold, running water. To a pot of boiling water, add the salt and the vinegar. Add the sweetbreads and reduce heat to a simmer and gently poach for 10 minutes. Remove from the poaching liquid and shock in ice water. Remove from the ice water and remove the outer membrane. Tightly wrap the sweetbreads in plastic wrap and place in a terrine mold. Place a piece of cardboard over the sweetbreads. Place a weight on top and place in the refrigerator for at least 2 hours, preferably overnight.
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By ricardo.senra_7...
New Hope, PA
on December 12, 2012
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Absolutely delicious, and so easy to make. Sweetbreads are my favorite, and this recipe brings the perfect flavor.
By nathanrheilman_...
San Francisco, 43
on September 14, 2010
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Absolutely fantastic this dish brought haute cuisine into my own home. This is a recipe for those who understand that beatific nature of sweetbreads and how they must be treated with care and balanced with the right flavors as to not overpower or underplay their unique and delectable taste. When you look at a review that says gross or nauseating, in respect to something as delicate and labor intensive as sweetbreads, they should be ignored. Preparing sweetbreads and cooking them to perfection is quite the embarkation and if you are just not into the idea you should stick to recipes that suit your culinary needs and not tarnish a review with your own ignorance, especially when one has not attempted the dish. We are dealing with offal here, and offal is for an offal crowd, one that can truly appreciate the splendor of such an ingredient, as was superbly showcased in this dish.
By johnpalmerlarso...
Milwaukee, 89
on July 16, 2010
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Sweetbreads are silky, crispy, and delectable treats to those that have a palate and mind open enough to appreciate them. I seriously doubt that the reviewers that negatively reviewed this recipe prepared it themselves. It was wonderful. Piccata-like indeed but velvety and delicious because of the use of the offal.
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