Sunday Supper: Fried Sweetbreads with Carrot Salad
Sunday Supper: Fried Sweetbreads with Carrot Salad is a main course that serves 4. Watching your figure? This dairy free recipe has 720 calories, 55g of protein, and 36g of fat per serving. For $3.46 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires veal, vegetable oil, scallions, and flour. 38 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 93%. Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad, Sunday Supper Sandwiches, and Sunday Supper: Jambalaya are very similar to this recipe.
Servings: 4
Ingredients:
1 cup breadcrumbs
4 carrots, grated on the largest wholes of a box grater
3 eggs, beaten
1/2 cup all-purpose flour
kosher salt and cracked black pepper
2 lemons, divided
olive oil
2 scallions, finely sliced
2 pounds veal sweetbreads
vegetable oil for frying
Equipment:
slotted spoon
bowl
pot
oven
frying pan
Cooking instruction summary:
Procedures 1 Fill a large pot with water. Slice a lemon in half, squeeze each half into the pot, then drop in the lemon. Fill a bowl big enough to accommodate all the sweetbreads with ice and cold water. Bring pot to a gentle boil and blanch the sweetbreads until just firm. Keep in mind sweetbreads will cook at different rates depending on their size, so check them often. The cooking time will vary from 4-10 minutes. Once each is firm, remove from water with a slotted spoon and place in ice water bath. 2 Once sweetbreads are cool, remove skin and fat, and gently divide sweetbreads into equally sized knobs (about the size of 1/2 a small lemon is my preference). Season the sweetbreads with salt and pepper and place sweetbreads between two sheet pans, place two large cans on top, and place in the fridge for an hour. 3 Combine grated carrots and scallions with juice from remaining lemon, drizzle with olive oil and season to taste with salt and pepper. Reserve. 4 Preheat oven to 300°F. Once sweetbreads are pressed, coat each piece with flour, then eggs, them breadcrumbs. Heat vegetable oil in a large skillet and fry sweetbreads in small batches, keeping the finished sweetbreads warm in the oven. Serve sweetbreads immediately with carrot salad and lemon wedges, and if available, a large glass of Saison.
Step by step:
1. Fill a large pot with water. Slice a lemon in half, squeeze each half into the pot, then drop in the lemon. Fill a bowl big enough to accommodate all the sweetbreads with ice and cold water. Bring pot to a gentle boil and blanch the sweetbreads until just firm. Keep in mind sweetbreads will cook at different rates depending on their size, so check them often. The cooking time will vary from 4-10 minutes. Once each is firm, remove from water with a slotted spoon and place in ice water bath.
2. Once sweetbreads are cool, remove skin and fat, and gently divide sweetbreads into equally sized knobs (about the size of 1/2 a small lemon is my preference). Season the sweetbreads with salt and pepper and place sweetbreads between two sheet pans, place two large cans on top, and place in the fridge for an hour.
3. Combine grated carrots and scallions with juice from remaining lemon, drizzle with olive oil and season to taste with salt and pepper. Reserve.
4. Preheat oven to 300°F. Once sweetbreads are pressed, coat each piece with flour, then eggs, them breadcrumbs.
5. Heat vegetable oil in a large skillet and fry sweetbreads in small batches, keeping the finished sweetbreads warm in the oven.
6. Serve sweetbreads immediately with carrot salad and lemon wedges, and if available, a large glass of Saison.
Nutrition Information:
covered percent of daily need
