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Breaded Lamb Sweetbreads
Serve the sweetbreads as a first course for 4 with a mesclun salad.
For a main course, serve the same quantity for 2 people, accompanied by provençal tomatoes or sautéed potatoes.
Ingredients
- 2-4 lamb sweetbreads per person (depending on whether they're the first course or main course)
- 1 or 2 eggs (depending on quantity of sweetbreads)
- 100 g (1 cup) flour
- 1 Tbsp. wine vinegar
- 150 g breadcrumbs
- 50 g (3 Tbsp.) butter
- 50 ml (3 Tbsp.) oil
- salt and pepper
Method
1.Rinse the sweetbreads in water to which a little vinegar has been added; pat dry.
2.Prepare the breading: In a deep dish, beat the eggs with salt and pepper.
3.Place the flour in a another dish, and the breadcrumbs in a third.
4.Dip the sweetbreads on both sides into the flour, then the beaten eggs, and finally the breadcrumbs.
5.Melt the butter in a skillet and add the oil to prevent the butter from burning. Gently add the breaded sweetbreads and brown gently for 3 minutes on each side.
Source: Worldwide Gourneet |
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