RIS DE VEAU PANEES A L'ANGLAISE (BREADED SWEETBREADS)
Steps:
- Put sweetbreads in a saucepan and add cold water to cover. Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs. Bring to the boil and let simmer 10 minutes. Drain thoroughly. Run under cold water to chill.
- Split the sweetbreads in half lengthwise. Put the halves on a rack and cover with another rack. Place a weight on top and let stand until ready to cook, 15 minutes or longer.
- Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
- Put the flour and bread crumbs in separate flat dishes.
- Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs. The sweetbreads should be thoroughly coated, but shake off excess. Pat the pieces all over to make the crumbs adhere.
- Heat the remaining oil in a skillet large enough to hold the pieces in one layer. Cook on one side until golden. Turn and cook until golden on the other side. Cook, turning occasionally, about 10 minutes.
- Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown. Add the sweetbreads and heat. Serve the sweetbreads with the butter poured over.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
