Sweetbreads (Pan Seared)
- Reviews 4
Ready In: 55 mins
Serves: 2-3
Ingredients
- 2 lbs sweetbreads
- 1 teaspoon salt
- 1 teaspoon vinegar
- 1⁄2 cup shallot (chopped)
- 1 tablespoon fresh Italian parsley (finely chopped)
- 1⁄4 cup flour
- 2 teaspoons garlic powder
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
Directions
- 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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