Breaded Sweetbreads

Ingredients

• 1 pair sweetbreads, about 1 pound
• 1 egg
• 2 tablespoons water
• 2 teaspoons, plus 4 tablespoons, corn, peanut or vegetable oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• ⅓ cup flour
• 2 cups fine fresh bread crumbs
• 4 tablespoons butter, optional
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    759 calories; 52 grams fat; 18 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 23 grams protein; 329 milligrams cholesterol; 524 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
2. Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
3. Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
4. Put the flour in another flat dish. Put the bread crumbs in a third dish.
5. Sprinkle the sweetbread slices with salt and pepper.
6. Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
7. Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
8. Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.