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:

Quickview
720k Calories
54g Protein
35g Total Fat
43g Carbs
43% Health Score
Limit These
Calories
720k
36%

Fat
35g
55%

  Saturated Fat
10g
68%

Carbohydrates
43g
15%

  Sugar
6g
7%

Cholesterol
308mg
103%

Sodium
676mg
29%

Get Enough Of These
Protein
54g
109%

Vitamin A
12278IU
246%

Vitamin B3
20mg
103%

Phosphorus
623mg
62%

Vitamin B2
1mg
59%

Vitamin B6
1mg
59%

Selenium
40µg
58%

Vitamin B12
3µg
57%

Zinc
8mg
54%

Vitamin B1
0.65mg
43%

Vitamin C
34mg
41%

Vitamin B5
4mg
40%

Potassium
1151mg
33%

Folate
125µg
31%

Vitamin K
32µg
31%

Iron
5mg
29%

Manganese
0.56mg
28%

Vitamin E
3mg
24%

Magnesium
87mg
22%

Fiber
5g
21%

Copper
0.42mg
21%

Calcium
146mg
15%

Vitamin D
0.66µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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