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 Breaded veal sweetbreads
     4 veal sweetbreads  40 g flour
     5 tablespoons olive oil  2 eggs
     lettuce leaves to taste  mashed potatoes to taste
     white pepper to taste  grated bread to taste
     salt to taste  
- Wash the sweetbreads with cold water.
- Put in a bowl covered with cold water to release the blood and leave for 20
minutes in the fridge.
- Wash again and put them in a casserole covered with cold water and a little
salt. Put in the fire at low heat.
- Once the sweetbreads begins to boil prolong cooking over low heat for 15
- Drain, cool down with cold water and remove the skin and small veins and
- Let the sweetbreads cool and cut them into slices of 3 centimeters thick.
- Beat the egg and prepare in other plate the flour and grated bread.
- Add salt and pepper to the sweetbreads and pass through the flour first, then
egg and at the end grated bread.
- Fry in a skillet with oil the sweetbreads at medium heat about 4 minutes each
side until golden brown.
- Serve in a dish with lettuce salad and mashed potatoes.
 Categories:  Bovine
 Estimated Serving:  4
 Estimated preparation time:  60 min.
 Language:  English
 Shared by:  sheila    2011/08/23
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