Sautéed Sweetbreads with Lemon and Parsley
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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
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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
1. Put the sweetbreads in a pot with cold water to cover and place the pot over high heat. As soon as the water comes to a boil, drain the sweetbreads in a colander and discard the liquid. Put the sweetbreads on a sheet pan, top them with a cutting board, and then weight the board with a couple of cans or saucepans. Refrigerate the whole contraption for 6 hours or up to overnight.
2. Cut the sweetbreads lengthwise on the diagonal into 1/2-inch-thick slices. Season the slices on both sides with salt and pepper, coat them with flour, and pat gently to remove the excess.
3. Select a saute pan, preferably nonstick, just large enough to hold the sweetbread slices in a single layer, place over medium heat, and add the clarified butter. When the clarified butter ripples slightly or the whole butter is frothy, add the sweetbread slices and cook for about 3 minutes, or until browned on the first side. Turn the slices over and cook for about 3 minutes more, or until browned on the second side and the slices just begin to feel firm to the touch. Transfer them to a plate covered with paper towels to absorb the butter, then arrange the slices on heated plates.
4. Pour the cooked butter out of the pan, add the 4 tablespoons butter, parsley, and lemon juice, and heat over medium-high heat for about 2 minutes, or until the butter froths, the froth diminishes, and brown specks appear. Spoon the sauce over the slices and serve.
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