
Sautéed Sweetbreads with Lemon and Parsley

by:




The delicate milky flavor of sweetbreads comes into its own when sweetbread slices are gently cooked in butter. As long as the slices are cooked just until they start to firm up to the touch, they will have an irresistible melting consistency. They are excellent floured or lightly breaded. A little brown butter with a spot of lemon makes the perfect sauce. Makes 4 main-course servings.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 1/2 pounds veal sweetbreads (preferably the noix parts)
Salt
Pepper
1/2 cup flour
3 tablespoons clarified butter (or whole butter)
4 tablespoons butter
1 tablespoon finely chopped fresh parsley
1 tablespoon fresh lemon juice
Nutrition Facts
Sautéed Sweetbreads with Lemon and Parsley
Servings Per Recipe: 4
Amount per Serving
Calories: 904
- Total Fat: 73.2 g
- Saturated Fat: 31.1 g
- Trans Fat: 0.8 g
- Cholesterol: 635.5 mg
- Sodium: 369.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.5 g
- Sugars: 0.2 g
- Protein: 46.4 g
preparation

comments