Sautéed Sweetbreads With Lemon And Cinnamon Recipes
SAUTEED SWEETBREADS (LAMB OR VEAL)
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
Provided by Bergy
Categories Veal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
- Add sweetbreads, cover and simmer for 20 minutes.
- Immediately drain and cover with cold water.
- Drain and cover with cold water.
- Remove all the membranes and tubes.
- Slice in half crosswise (you'll have 8 halves).
- Dredge in flower& garlic.
- Heat butter& oil in a skillet.
- Saute the sweetbreads until browned3-5 minutes.
- Sprinkle with the bacon.
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
SAUTéED SWEETBREADS WITH LEMON AND CINNAMON
In the Middle East it is the more available lamb's sweetbreads (sweetbreads are the thymus gland) that are used, but calf's sweetbreads are much more delicate, with an unusual creamy-tender texture. You must start the initial preparation a few hours before you want to cook them, as they need lengthy soaking.
Yield serves 4
Number Of Ingredients 5
Steps:
- Soak the sweetbreads in lukewarm water for 2-3 hours to remove any traces of blood, changing the water twice. Rinse them and remove the tough outer membrane and any bits of fat, but leave the inner membrane intact so that the sweetbreads don't disintegrate. Put them in a pan of lightly salted water, bring slowly to the boil, and simmer 3 minutes; this firms them up. Lift them out with a slotted spoon and plunge them into cold water. Drain and dry them, and pull off any gristle.
- Fry the onion in the butter in a large skillet, over low heat, until soft.
- Slice the sweetbreads and put them in the skillet. Dust lightly with cinnamon and cook the slices for 1 minute on each side.
- Squeeze lemon juice over them and serve.
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