Breaded veal sweetbreads  Ingredients:       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

Preparation:

- 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 minutes. - Drain, cool down with cold water and remove the skin and small veins and cartilages. - 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