Sunday Supper: Fried Sweetbreads with Carrot Salad

Name: Sunday Supper: Fried Sweetbreads with Carrot Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters breadcrumbs; 4 larges carrots, grated on the largest wholes of a box grater; 3 eggs, beaten; 118 milliliters all-purpose flour; 4 servings kosher salt and cracked black pepper; 2 lemons, divided; 4 servings olive oil; 2 scallions, finely sliced; 907 grams veal sweetbreads; 4 servings vegetable oil for frying

You can never have too many main course recipes, so give Sunday Supper: Fried Sweetbreads with Carrot Salad a try. This recipe makes 4 servings with 716 calories, 55g of protein, and 36g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of breadcrumbs, scallions, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Water

Lemon

Ice

Equipment you will use

Slotted Spoon

Bowl

Pot

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.

Ingredients you will need

Salt And Pepper