Sunday Supper: Fried Sweetbreads with Carrot Salad
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.
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.
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.
Combine grated carrots and scallions with juice from remaining lemon, drizzle with olive oil and season to taste with salt and pepper. Reserve.
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.